Granny Cake

5 from 2 votes

Granny Cake has a moist pineapple base and a nutty brown sugar topping that soon becomes a favorite at potlucks and parties everywhere!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 468kcal

Author: Jessica Burgess

Equipment

9x13 Baking dish
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 9x13-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 9x13-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!

Video

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