This old fashioned Tarte a la Bouille Cake recipe makes a perfect Cajun comfort food dessert. Bouille (pronounced Boo-YEE) is a traditional Louisiana treat enjoyed for generations.
Imagine a classic homemade butter sheet cake smothered with sweet egg custard sauce and baked to perfection. What could be tastier? You will love it for sure! Just read the comments below!
by Brandy D. (South Louisiana)
I had my first piece of Tarte a la Bouille cake this Easter! I was with friends in Pierre Part, Louisiana, the heart of Cajun country, where your popularity ranking is based upon your cooking skills!
As a chef, this old fashioned dessert recipe is right on point as to tasting like the real thing! A Cajun delicacy! Thank you Bandy D. for keeping our Louisiana traditions alive. — Rebecca
To substitute 1 cup evaporated milk, use 1 cup heavy cream, or gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.
Two 12-ounce cans PET Milk (Evaporated Milk), two 12-ounce cans whole milk (use PET Milk cans to measure whole milk), 8 heaping teaspoons corn starch, 2 teaspoons vanilla (OR 1 tablespoon vanilla, to taste), 1-1/2 cups sugar, 2 large eggs, 1 cup of butter.
1 box of your favorite Butter Cake Mix (we use Duncan Hines®). Prepare batter as directed on back of box.
Pap, pudding, or cake? Your choice what it's called. I haven't eaten this dessert in about 50 years. This is the same Tarte a la Bouille cake recipe my grandma used to make. It's DELICIOUS! — Beryl
I've made about 100 of these Cajun Tarte a la Bouille for all different church, school, family functions, and it's ALWAYS A HIT. Never can make enough for any function! — Rosie
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