Description
This old-fashioned Granny Cake is rich, moist, and topped with a brown sugar glaze. A simple dessert that never disappoints.
Ingredients
Granny Cake Ingredients
-
2 cups granulated sugar
-
2 large eggs
-
1 (20 oz) can crushed pineapple (with juice)
-
2 cups all-purpose flour
-
1 teaspoon baking soda
-
½ teaspoon kosher salt
-
2 teaspoons pure vanilla extract
Topping Ingredients
-
1 cup packed light brown sugar
-
¾ cup evaporated milk (warmed)
-
½ cup unsalted butter (1 stick)
-
1 teaspoon pure vanilla extract
-
1 cup chopped pecans or walnuts (optional)
Instructions
-
Preheat oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside. -
Mix the cake batter
In a large mixing bowl, combine granulated sugar, eggs, and the entire can of crushed pineapple (including juice). Stir until well combined. -
Add dry ingredients
Add flour, baking soda, salt, and vanilla extract to the bowl. Mix gently until everything is incorporated. Don’t overmix. -
Bake the cake
Pour the batter into the prepared baking dish. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. -
Prepare the topping
While the cake is baking, combine brown sugar, warm evaporated milk, butter, and vanilla extract in a saucepan over medium heat. Stir until butter melts and mixture comes to a gentle boil. Remove from heat and stir in nuts, if using. -
Pour topping over cake
As soon as the cake comes out of the oven, pour the hot topping evenly over the cake. Let it soak in as the cake cools. -
Cool and serve
Allow the cake to cool for 30–60 minutes before serving. Can be served warm, at room temp, or chilled.
Notes
Don’t drain the pineapple—its juice is essential for the cake’s moisture.
Toast the nuts before adding for extra depth of flavor.
Use a wooden skewer to poke holes in the cake before pouring the topping for better absorption.
The cake can be stored and tastes even better the next day!
Keywords: Granny Cake