If you’re craving a comforting, old-fashioned dessert that tastes like it came straight from Grandma's kitchen, then this Granny Cake is calling your name. With a moist pineapple base and a nutty brown sugar topping, it's the kind of dessert that makes everyone ask for seconds (and the recipe!).
This cake is great for sharing, and it's part of my larger list of desserts for a potluck.
What is a Granny Cake?
Granny Cake is a classic Southern-style dessert that has been passed down through generations. It's sometimes called “Old-Fashioned Pineapple Cake” or even “Poor Man's Cake,” but no matter what you want to call it, it has a rich flavor in the simplest way possible. The ingredients are pantry staples, yet the end result tastes anything but basic.
Why You’ll Love This Old-Fashioned Cake Recipe
- Basic ingredients: No fancy tools or specialty items required.
- Moist: Thanks to crushed pineapple baked right into the batter.
- Perfectly sweet: A brown sugar and pecan topping adds crunch and caramel flavor.
- Crowd favorite: Ideal for potlucks, family gatherings, holidays, or just because. If you need two cakes, this vintage crack cake recipe is also a crowd favorite.
Ingredients for Granny Cake
See the full list of ingredients and instructions in the recipe card below.
- Crushed pineapple (with juice): This is the secret to the cake's moist texture and tangy flavor. Don't drain it! No substitutions here! This is what makes a Granny Cake, well, a Granny Cake. Get extra pineapple for this Preacher Cake Recipe too.
- All-purpose flour: AP flour gives the cake structure and helps it hold together. It has just enough protein to keep the cake tender but not too crumbly.
- Vanilla extract: Adds warmth and flavor. Use the real stuff if you can.
- Brown sugar, evaporated milk, butter: These ingredients are used to make the rich, caramel-like topping. Evaporated milk is used instead of whole milk because it holds up better to heat and doesn't curdle.
How to Make Granny Cake
Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray.
In a large bowl, mix together 2 cups granulated sugar, 2 large eggs, and (1) 20-ounce can of crushed pineapple (including the juice). Stir until well combined.
Add in 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir gently until everything is just mixed-don't overdo it. Stir in 2 teaspoons pure vanilla extract until combined with the other ingredients.
Pour the batter into your prepared 9×13-inch baking dish and spread it out evenly. Bake for 30-35 minutes or until the top is golden brown and a cake tester or toothpick comes out clean.
Caramel Topping
Start preparing the topping with about 5 minutes left on the cake’s bake time. In a medium saucepan over medium-low heat, melt ½ cup (1 stick) of unsalted butter until fully liquefied. Stir in 1 cup packed light brown sugar until fully dissolved and smooth.
Warm ¾ cup evaporated milk slightly (in the microwave for ~15-20 seconds), then slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble. Immediately remove the topping from the heat and stir in 1 teaspoon of pure vanilla extract.
Once the cake is out of the oven, let it sit for 5 minutes. Then poke holes all over the surface using a skewer or fork. After cooling the cake for 10 to 15 minutes, slowly pour the warm topping evenly over the surface. Let it soak in and settle for a few minutes.
Sprinkle 1 cup of chopped pecans or walnuts on top, if using. Let the cake cool at room temperature for 20 minutes before slicing.
Slice into squares and ENJOY!
Recipe Notes and Tips
- This is an old-school cake recipe that doesn't use oil or butter in the batter-just the crushed pineapple does all the heavy lifting with moisture and flavor.
- You don't need a mixer for this. A big bowl and a sturdy spoon will do the job.
- Poke your holes after 5 minutes of cooling so the cake is still warm and receptive, but not so soft that the topping vanishes underneath the surface.
- For the best visual presentation, let the cake cool for 10-15 minutes before adding the topping. The cake will still be warm enough to absorb the glaze, but the crumb will have firmed up enough to leave some shiny topping sitting nicely on top.
- If you’re not a fan of nuts, leave them off. Or swap in shredded coconut for a little tropical flair.
How to Store Granny Cake
- Storage: You can store this cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Make sure it's in an airtight container or wrapped tightly with foil to keep it from drying out.
- Make-ahead: This cake actually tastes even better the next day once the glaze has had time to soak in. So yes, it's a perfect make-ahead dessert! Let it cool completely, cover it up, and pop it in the fridge overnight. Warm it up for a few seconds in the microwave before serving.
Recipe
Granny Cake
Video
Equipment
- mixing bowls
- Wooden Spoon
- Measuring cups and spoons
- Medium Saucepan
- fork or skewer for poking holes
- sharp knife for slicing
Ingredients
Granny Cake Ingredients
- 2 cups granulated sugar
- 2 large eggs
- 20 ounce can crushed pineapple (with juice)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
Granny Cake Topping Ingredients
- 1 cup light brown sugar packed
- 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 your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, mix together 2 cups granulated sugar, 2 large eggs, and (1) 20-ounce can of crushed pineapple (including the juice). Stir until well combined.2 cups granulated sugar, 2 large eggs, 20 ounce can crushed pineapple (with juice)
- Add in 2 cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Stir gently until everything is just mixed-don't overdo it. Stir in 2 teaspoons pure vanilla extract until combined with the other ingredients.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoons pure vanilla extract
- Pour the batter into your prepared 9×13-inch baking dish and spread it out evenly. Bake for 30-35 minutes or until the top is golden brown and a cake tester or toothpick comes out clean.
- Start preparing the topping with about 5 minutes left on the cake's bake time. In a medium saucepan over medium-low heat, melt ½ cup (1 stick) of unsalted butter until fully liquefied.Stir in 1 cup packed light brown sugar until fully dissolved and smooth. Warm ¾ cup evaporated milk slightly (in the microwave for ~15-20 seconds), then slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble. Immediately remove the topping from the heat and stir in 1 teaspoon of pure vanilla extract.1 cup light brown sugar, ¾ cup evaporated milk, ½ cup unsalted butter, 1 teaspoon pure vanilla extract
- Once the cake is out of the oven, let it sit for 5 minutes. Then poke holes all over the surface using a skewer or fork. After cooling the cake for 10 to 15 minutes, slowly pour the warm topping evenly over the surface. Let it soak in and settle for a few minutes.
- Sprinkle 1 cup of chopped pecans or walnuts on top, if using. Let the cake cool at room temperature for 20 minutes before slicing.1 cup chopped pecans or walnuts
- Slice into squares and ENJOY!
Notes
- You don't need a mixer for this. A big bowl and a sturdy spoon will do the job.
- Poke your holes after 5 minutes of cooling so the cake is still warm and receptive, but not so soft that the topping vanishes underneath the surface.
- For the best visual presentation, let the cake cool for 10-15 minutes before adding the topping. The cake will still be warm enough to absorb the glaze, but the crumb will have firmed up enough to leave some shiny topping sitting nicely on top.
- If you’re not a fan of nuts, leave them off. Or swap in shredded coconut for a little tropical flair.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Ardella Miller says
Thank you for sharing your recipe can’t wait to try it!!
Jessica says
You’re so welcome. I hope you love it too!
Rick Pfleiger says
This is delicious, quick question, should I store in refrigerator if keeping for a few days? Thanks
Jessica says
Hi Rick! I’m so glad you liked it. You can store this cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. Make sure it’s in an airtight container or wrapped tightly with foil to keep it from drying out. 🙂 I hope that helps!
Janet Arthur says
Thank you !! It is simply delicious
Jessica says
Oh good!! I’m so glad you liked it, Janet. Thank you!
Donna Landrigan says
Sounds delicious, is there a way to have it sent to my email
Jessica says
Hi Donna! I see that you included your email address here (not visible to the public though), so I’m happy to send it to you! 🙂 I’ll send it now. Thank you!
Milenko says
Fantastic simple fast
Jessica says
So happy that you liked this recipe, thank you for sharing!
Vasanti says
The recipe calls for 1 tsp baking soda is this right?
Jessica says
Yes, that’s correct.