I absolutely adore sharing this Granny Cake Recipe with everyone because it’s one of those nostalgic, soul-warming desserts that feels like a big hug from my grandma every time I make it. The cake is wonderfully moist and rich thanks to the crushed pineapples, perfectly balanced by the crunchy pecans and that luscious, creamy icing that seeps into every bite. Whenever I bake this cake, the whole house fills with a comforting aroma that instantly brings back happy memories and makes me excited to dig in.
Why You’ll Love This Granny Cake Recipe
What really makes this Granny Cake Recipe stand out for me is the delightful combination of flavors and textures. The sweetness from the brown sugar and pineapple creates a tropical twist that keeps it from being overly sweet. At the same time, the chopped pecans add a satisfying crunch that complements the soft, tender crumb. Every bite feels like a perfect blend of familiarity and a little surprise, which I think everyone deserves in a classic dessert.
Besides the amazing flavor, the recipe is incredibly simple to prepare, making it a go-to for any occasion, whether it’s a family gathering, holiday dinner, or just a casual weekend treat. I love that it comes together quickly with just mixing a few ingredients, no fancy tools required. The ease and the delicious payoff make me want to bake it again and again. Truly, once you taste this cake, you’ll understand why it’s a beloved favorite that I’m always happy to share!
Ingredients You’ll Need
The beauty of this Granny Cake Recipe is in its simplicity; each ingredient plays a crucial role in creating a moist, flavorful cake with that irresistible icing. You don’t need a long list — just a handful of pantry staples and a few fresh components to make magic happen.
- Sugar: Essential for sweetness and helps create a tender crumb in the cake.
- All-purpose flour: The foundation of the cake’s structure, giving it that perfect softness.
- Baking soda: Provides the right amount of lift and lightness.
- Salt: Enhances all the flavors and balances the sweetness.
- Eggs: Bind the ingredients together and add richness.
- Crushed pineapples (with juice): Deliver moisture and a lovely tropical sweetness that keeps the cake juicy.
- Brown sugar: Adds depth of flavor and slight caramel notes on top of the cake.
- Pecans, chopped: Provide fantastic crunch and a buttery nutty flavor.
- Evaporated milk: Creates a creamy, indulgent icing with smooth texture.
- Unsalted butter: Adds richness and helps the icing set beautifully.
- Vanilla extract: Brings warmth and a classic sweet aroma to the icing.
Directions
Step 1: Preheat your oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking and make cleanup easier later.
Step 2: In a large mixing bowl, whisk together the sugar, all-purpose flour, baking soda, and salt until evenly combined so that your cake will bake evenly with no lumps.
Step 3: Crack in the eggs and add the crushed pineapples along with their juice. Mix everything gently until just combined; the pineapple juice will keep your cake ultra moist and tender.
Step 4: Pour the batter into the prepared baking dish, smoothing the top with a spatula to ensure even baking. Then sprinkle the chopped pecans evenly over the batter, followed by a generous layer of brown sugar for a delightful caramelized topping.
Step 5: Place the baking dish in the oven and bake for 40 to 45 minutes. Keep an eye on it and check by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs sticking to it.
Step 6: While the cake bakes, combine evaporated milk, sugar, and unsalted butter in a medium saucepan over medium-high heat. Bring this mixture to a boil, stirring frequently to avoid burning.
Step 7: Once the icing mixture comes to a boil and the sugar has fully dissolved, remove it from the heat and stir in the vanilla extract for that luscious flavor punch.
Step 8: When the cake is hot out of the oven, pour the warm icing evenly over the top. Allow the cake to cool for at least 20-30 minutes so it can absorb the icing perfectly, then slice up and serve.
Servings and Timing
This Granny Cake Recipe yields about 12 to 16 servings, which makes it perfect for a family gathering or a party with friends. Prep time is around 10 to 15 minutes since the batter comes together quickly. Baking takes approximately 40 to 45 minutes, plus an extra 20 to 30-minute cooling time to let that glorious icing soak in. So in total, you’re looking at about an hour and 15 minutes from start to finish.
How to Serve This Granny Cake Recipe
When it comes to serving this cake, I love to keep it simple but comforting. It’s fantastic served warm, which really brings out the flavors of both the moist cake and the creamy icing. I often cut generous slices and pair them with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
If you want to dress it up for a special occasion, I enjoy sprinkling a little extra chopped pecans on top just before serving to add a fresh crunch. Garnishing with a few fresh pineapple chunks or a sprig of mint gives a lovely pop of color and freshness that makes the presentation pop. This cake pairs delightfully with a strong cup of coffee, a glass of cold milk, or even a light, fruity white wine like a Riesling if I’m serving it at a dinner party.
Because it holds its shape nicely, I find this cake also works great at room temperature for potlucks or holiday spreads. The slices can be plated on a pretty dessert platter or served as modest squares to encourage everyone to have a second helping. It’s truly versatile and inviting no matter how you serve it!
Variations
I love giving this Granny Cake Recipe a little twist every now and then to keep it exciting. For example, swapping pecans for walnuts or even toasted coconut flakes adds a different kind of texture and flavor that I find delicious. If pecans aren’t your thing, pecan praline topping also works wonders!
For those following dietary restrictions, I’ve experimented with gluten-free flour blends instead of all-purpose flour with very positive results. The texture stays moist and tender. To make it vegan, you can substitute eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based butter for the icing. The pineapple juice keeps the cake moist and naturally sweet, so the changes don’t compromise flavor much.
Sometimes, I like to add a dash of cinnamon or nutmeg into the batter for an extra cozy note, especially around fall. If you’d rather do a slow cooker version, I’ve found that cooking it on low for about 2 hours in a greased slow cooker makes the cake melt-in-your-mouth moist and infuses even more flavor.
Storage and Reheating
Storing Leftovers
I usually store leftover Granny Cake in an airtight container at room temperature if I plan to eat it within two days. If it’s a bit warmer, I’ll pop it in the fridge to keep it fresh longer, up to 4 days. Using wax paper between layers in the container prevents sticking when stacking slices.
Freezing
This cake freezes really well, which is perfect if you want to make it ahead of time. I recommend wrapping individual slices tightly in plastic wrap and then placing them in a freezer-safe zip-top bag or container. It can keep in the freezer for up to 2 months without losing quality. When you’re ready to enjoy, thaw slices overnight in the fridge.
Reheating
To reheat, I like to warm a slice gently in the microwave for 20 to 30 seconds or place it in a preheated oven at 300º F for about 10 minutes covered with foil to prevent drying out. Avoid overheating as that can dry the cake out or melt the icing too much. Reheating this way brings back the luscious, gooey texture that makes this Granny Cake so irresistible.
FAQs
Can I use fresh pineapple instead of crushed canned pineapple?
Absolutely! Fresh pineapple works well as long as you crush it finely and include some of the juice to maintain moisture. Just keep in mind the cake might have a slightly different texture and freshness, but it tastes wonderful either way.
What if I don’t have evaporated milk for the icing?
If you don’t have evaporated milk, you can substitute with regular milk, but reduce it by simmering it down to thicken before making the icing. Another option is to use half-and-half or cream for a richer icing experience.
Is this Granny Cake recipe suitable for beginners?
Yes, definitely! I think this recipe is perfect for beginner bakers because it doesn’t require complicated techniques or fancy equipment. The instructions are straightforward, and the ingredients are simple pantry staples, making success almost guaranteed.
Can I make this cake in a different sized pan?
You can, but baking times will vary. An 8×8 pan will make a thicker cake and may need extra baking time, while a larger pan will bake faster and produce a thinner cake. Just watch closely and do the toothpick test to avoid over or underbaking.
How do I know when the cake is perfectly baked?
The best indicator is a clean toothpick test—insert a toothpick in the center and if it comes out clean or with just a few moist crumbs, the cake is done. Also, the cake will pull away slightly from the edges of the pan when it’s ready.
Conclusion
I hope you feel inspired to try this wonderful Granny Cake Recipe soon! It’s more than just a dessert to me; it’s a bit of joy, tradition, and warmth baked into every bite. Whether you’re new to baking or a seasoned pro, this simple yet delicious cake is sure to win hearts and become a cherished favorite at your table too. Happy baking!
