Granny Cake

Why I Love This Recipe

I love this cake because it tastes like something straight from a grandmother’s kitchen—simple, comforting, and absolutely delicious. The pineapple keeps it moist without being overly sweet, and the topping of brown sugar and pecans adds a perfect crunch. The icing that gets poured over while it’s hot makes each slice gooey and tender, almost like a poke cake without the extra steps. It’s easy to make, feeds a crowd, and never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1½ cups sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs

• 1 (20 oz) can crushed pineapple, with juice

• 1 cup brown sugar

• 1 cup chopped pecans

For the icing:

• 1 cup evaporated milk

• ½ cup sugar

• ½ cup (1 stick) unsalted butter

• 1 teaspoon vanilla extract

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.

2. In a large bowl, I whisk together the sugar, flour, baking soda, and salt.

3. I add in the eggs and the entire can of crushed pineapple with its juice, mixing until the batter is fully combined.

4. I pour the batter into the prepared dish and sprinkle the top evenly with brown sugar and chopped pecans.

5. I bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. While the cake is baking, I prepare the icing by combining evaporated milk, sugar, and butter in a saucepan over medium-high heat. I bring it to a boil, then remove it from the heat and stir in the vanilla.

7. As soon as the cake comes out of the oven, I pour the hot icing evenly over the cake.

8. I let the cake cool at room temperature so the icing can soak in before slicing and serving.

Servings and Timing

• Servings: 12–16

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 10 minutes

• Calories: Approx. 400–450 kcal per serving (depending on slice size)

Variations

I sometimes swap the pecans for walnuts or even coconut flakes for a different texture. For an extra indulgent touch, I’ve added a sprinkle of cinnamon or nutmeg into the cake batter. If I want to make it more festive, I fold in a handful of raisins or chopped dried fruit.

Storage/Reheating

I keep the cake covered at room temperature for up to 3 days, or refrigerated for up to 5 days. To reheat, I warm slices briefly in the microwave for about 15–20 seconds—it softens the cake and brings back that fresh-from-the-oven warmth.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can, but I make sure to crush it and include any juices to keep the moisture balance right. Canned pineapple makes it easier, though.

Do I need to toast the pecans first?

No, I don’t have to. The pecans toast naturally on top of the cake as it bakes, which brings out their flavor and adds a great texture.

Can I make this cake ahead of time?

Definitely. In fact, it gets even better the next day as the icing continues to soak in. I just cover it tightly and let it rest overnight.

What if I don’t have evaporated milk?

I’ve used half-and-half or whole milk in a pinch, but the icing will be slightly thinner. Evaporated milk gives it the best creamy texture.

Can I freeze Granny Cake?

Yes, I wrap individual slices or the entire cake (without the icing) tightly and freeze for up to 2 months. I make the icing fresh and pour it on after thawing and reheating.

Conclusion

Granny Cake is the kind of dessert that makes a lasting impression with its rich flavor, soft texture, and sweet, buttery topping. It’s incredibly easy to make with pantry staples, and always tastes like a special treat. Whether I’m baking it for a gathering or just because, this cake delivers every single time—and it always disappears fast.

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