God Bless America Cake

An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing perfect for 4th of July and Memorial Day!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 5 REASONS I LOVE THIS CAKE
3. MORE PATRIOTIC DESSERTS

When something really good happens to Husband, he’ll often proclaim, “God bless America!”

Which is kinda funny because Husband is Canadian.

This special declaration is usually reserved for things he finds particularly outstanding. I guess he just really likes life here in the good ol’ U.S. of A.

So when I made this cake today and tasted it, I sounded just like Husband because the first thing out of my mouth was, God bless America, that’s good.

I mean, seriously, I just stood there for a while, resting against the counter, shaking my head because I needed a moment to compose myself.

And I kept saying it over and over. God bless America. God bless AMERICA, this is good.

The cake itself reminds me a little of a Pineapple Upside Down Cake because of the brown sugar and pineapple and because it's super tender and moist. But the icing is much like German Chocolate Cake with the gooey caramelly frosting chocked full of pecans and coconut.

Doesn't that sound good? God bless America, it does!! 

The recipe is loosely based off a combo of something called a Do Nothing Cake and one called Cajun Cake but I just decided to call it God Bless America Cake because that's what you'll say when you taste it!

5 REASONS I LOVE GOD BLESS AMERICA CAKE

1. The cake is homemade but SUPER SIMPLE to prepare - no mixer required!
2. This cake travels well because it doesn't need to be refrigerated and can be made in a disposable pan (holla!).
3. It's perfect for patriotic holidays like Forth of July, Memorial Day and Labor Day!
4. I absolutely adore Pineapple Upside Down Cake and the cake tastes a LOT like it.
5. The icing is the same that I use to make German Chocolate Cake and it is one of my all-time favorites!

NOTES ON MAKING GOD BLESS AMERICA CAKE

• A 7-ounce bag of coconut physically measures 2 packed cups for me though the manufacturer states on the package the bag contains 2 2/3 cups.
• The cake does not need to be refrigerated to store.
• Some folks have commented that the icing never thickened for them but I have never, ever had that problem. Just keep heating and stirring and it will thicken.
• Use crushed pineapple in juice or syrup (it doesn't matter).

MORE PATRIOTIC DESSERT RECIPES

White Chocolate Berry Bundt Cake - Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes famous White Chocolate Raspberry cake. 

Red, White & Blue Cheesecake Salad - A berry cheesecake salad recipe with strawberries, blueberries and cream cheese filling. 

Strawberry Shortcake Dessert - An easy recipe for a Strawberry Shortcake layered dessert made in a 13x9 dish perfect for cookouts or family gatherings! 

Mama's Red Velvet Cake - A tried-and-true family recipe with classic Ermine Frosting, the original cooked flour buttercream icing, traditional to heirloom Southern Red Velvet cakes. 

Recipe for How to Cook God Bless America Cake

God Bless America Cake

Yield: 12-15 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 40 MinInactive time: 2 HourTotal time: 2 H & 50 M

An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing perfect for 4th of July and Memorial Day!

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup vegetable oil
• 1 20-ounce can crushed pineapple, with juice
• 1 cup sugar
• 1/2 cup brown sugar

Icing:

• 1 12-ounce can evaporated milk
• 1 cup (2 sticks) butter
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 7-oz bag sweetened flaked coconut
• 1 1/4 cups chopped pecans

Instructions

Cake:

1. Preheat oven to 350 degrees. Spray a 3-qt 13x9 baking pan with cooking spray; set aside.
2. Mix together flour, baking soda and salt; set aside. 2 c. flour, 2 tsp baking soda, 1/2 tsp salt
3. Combine eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar then whisk until well combined. 2 eggs, 1/4 c. oil, 1 can pineapple, 1 c. sugar, 1/2 c. brown sugar
4. Stir flour mixture into wet ingredients until mixed well. Pour batter into prepared pan then bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.
5. While cake is baking, prepare the icing (below).

Icing:

1. Heat and stir evaporated milk, butter, sugar and salt in a saucepan over medium-high heat until mixture starts to boil. 1 can milk, 1 c. butter, 1.5 c sugar, 1/4 tsp salt
2. Reduce heat to medium-low then boil mixture for 10-15 minutes or until caramel colored and thickened; stirring occasionally.
3. Remove from heat then stir in vanilla, coconut and pecans. Let icing cool 5 minutes then spread over warm cake. 1 tsp vanilla, 1 bag coconut, 1.25 c pecans
4. Rest cake, uncovered, 2 hours before serving.
5. Once cool, cover to store.

Notes

• A 7-ounce bag of coconut physically measures 2 packed cups for me though the manufacturer states on the package the bag contains 2 2/3 cups.
• The cake does not need to be refrigerated to store.
• Some folks have commented that the icing never thickened for them but I have never, ever had that problem. Just keep heating and stirring and it will thicken.
• Use crushed pineapple in juice or syrup (it doesn't matter).

https://www.southyourmouth.com/2014/02/god-bless-america-cake-aka-cajun-cake.html

Images and text © South Your Mouth LLC 2014

cajun cake, god bless america, do nothing, recipe, patriotic, 4th of july, forth, memorial day, labor day, dessert, cake, pineapple upside down, german chocolate, icing, frosting, boiled, evaporated milk

dessert, cake

american, cajun

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