Description

Granny Cake is a classic, old-fashioned dessert that’s rich, moist, and full of nostalgic charm. This recipe combines simple pantry ingredients like crushed pineapple, brown sugar, and pecans to create a soft, flavorful cake with a sweet, caramelized topping. The cake is then soaked in a warm, buttery icing, adding an extra layer of richness. Whether you’re baking for a family gathering, holiday party, or just a cozy night in, Granny Cake is a comforting treat that will impress everyone with its delicious flavor and simplicity.

Ingredients

Scale

Cake:

1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 20 oz. can crushed pineapples, with juice
1 cup brown sugar
1 cup pecans chopped

Icing:

1 cup evaporated milk
1/2 cup sugar
1/2 cup 1 stick unsalted butter
1 teaspoon vanilla

Instructions

Preheat oven to 350º F. Grease a 9×13-inch baking dish.
Mix sugar, flour, baking soda and salt in a big bowl. Add eggs and pineapple, stir well.
Pour batter into your pan. Sprinkle pecans and brown sugar on top.
Bake for 40-45 minutes, until a toothpick comes out clean.
While it’s baking, make the icing. Mix evaporated milk, sugar and butter in a pot. Bring to a boil.
Take it off the heat, stir in vanilla.
As soon as the cake’s done, pour the hot icing all over it.
Let it cool a bit, then dig in!

Notes

For a softer cake: Make sure to use the full can of crushed pineapple, including the juice, to keep the cake moist.
Topping variations: Feel free to experiment with different nuts or add a sprinkle of shredded coconut to the topping for a unique twist.
Storage: Granny Cake stays fresh for up to 3 days when covered and stored in the refrigerator. Reheat individual portions in the microwave for a warm and gooey dessert.
Icing tip: Pour the icing while the cake is still hot so it fully absorbs and adds a luscious, moist texture.
Make-ahead option: You can bake the cake a day in advance, but pour the icing on just before serving for the best results.