Granny Cake

If you have a sweet tooth like me, this Granny Cake recipe is sure to satisfy your cravings. The white cake base mixed with crushed pineapple and pecan brown sugar topping makes for a perfectly balanced sweet and crunchy dessert. I’ve been enjoying this cake for years, and now I want to share the secrets behind what makes it so moist and delicious.

What kind of pineapple works best?

I highly recommend using crushed canned pineapple for this recipe. The chunks are too big, but crushed pineapple distributes evenly in the batter and releases juice that keeps the cake incredibly moist. I like using canned pineapple because it’s easy to incorporate. The juice also adds great pineapple flavor without having to use so much fruit that it turns into a pineapple cake. Trust me, the crushed canned pineapple gives the ideal texture and flavor.

Should I use a special pan?

While you can use any basic 9×13 inch baking pan, I do suggest greasing it first for easy removal, especially if using a glass or metal pan. The juice from the pineapple and the gooey evaporated milk icing that gets poured over the hot cake means it might stick if you don’t prep the pan. I always rub the pan down with a little butter or non-stick baking spray for good measure.

Why does it call for so much sugar on top?

Feel free to cut down the brown sugar topping if you want, but don’t skip it! That layer of brown sugar mixed with the chopped pecans is key. As it bakes, the sugar cocoons the nuts and turns into a crispy, candy-like topping that perfectly balances the sweet cake. I know it seems like a lot of sugar, but trust me, that crunch takes this cake over the top.

Should I pour all the icing over the cake?

Yes! It may seem like you’re drowning the cake, but don’t hold back on pouring all that hot evaporated milk icing over the cake as soon as it comes out of the oven. The heat helps it absorb deep into the cake for unbelievable moisture. Scrape out every last sticky bit from the saucepan to get the delicious crispy icing layer.

What’s your favorite way to serve Granny Cake?

Honestly, this cake needs no frills to shine. I think the joy is in its simple homemade goodness. Serve it warm so the icing is still gooey, or enjoy slices later once it sets. Add ice cream if you want to gild the lily. No matter how you serve it, this Granny Cake always disappears fast which is why I make it for big family meals or parties. It’s sure to be a new favorite nostalgic dessert.

So there you have it – the secrets to cake that’s sweet, crispy, crunchy and crazy moist, all thanks to my Granny’s classic recipe. Whip up this pineapple pecan beauty and let me know if you also think it’s the best cake ever!

Granny Cake Recipe

Servings: 12-16

Total Time: 1 hour 10 minutes

Ingredients:

For the Cake:

Sugar: 1 1/2 cups
All-purpose Flour: 2 cups
Baking Soda: 1 teaspoon
Salt: 1/2 teaspoon
Large Eggs: 2
Crushed Pineapples (with juice): 1 can (20 oz.)
Brown Sugar: 1 cup
Chopped Pecans: 1 cup

For the Icing:

Evaporated Milk: 1 cup
Sugar: 1/2 cup
Unsalted Butter (1 stick): 1/2 cup
Vanilla Extract: 1 teaspoon

Instructions:

Begin by preheating your oven to 350º F (175º C). Prepare a 9×13-inch baking dish by lightly greasing it with butter or non-stick spray.
In a large mixing bowl, combine 1 1/2 cups of sugar, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together.
Add 2 large eggs and the entire can of crushed pineapples (with juice) into the dry mixture. Mix these ingredients until well combined.
Pour the batter into the prepared baking dish. Create an even layer on top of the batter with 1 cup of brown sugar and 1 cup of chopped pecans.
Bake the cake in the preheated oven for 40-45 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
While the cake is baking, prepare the icing. In a medium saucepan, combine 1 cup of evaporated milk, 1/2 cup of sugar, and 1/2 cup of unsalted butter. Heat over medium-high until it reaches a boil.
Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract.
Once the cake is done, pour the hot icing over the warm cake, allowing it to absorb.
Let the cake cool, which will help it soak up the icing. Once cooled, slice, serve, and enjoy!

This Granny Cake is a delightful treat, perfect for family gatherings or a cozy afternoon snack. Its blend of sweet pineapple, crunchy pecans, and creamy icing makes it a favorite for all ages.