A Classic Southern Treat

If you’re craving something sweet, comforting, and filled with nostalgic charm, this Homemade Granny Cake is the dessert for you. A timeless recipe passed down through generations, it’s the kind of dessert that brings everyone to the table with anticipation. Loaded with crushed pineapple, topped with crunchy pecans and brown sugar, and drenched in a rich, buttery vanilla icing, this cake is a moist, flavorful delight in every bite.

Perfect for family gatherings, potlucks, holidays, or cozy evenings at home, this easy-to-make cake is an old-fashioned treasure that deserves a permanent place in your recipe box.

Why You’ll Love This Recipe

This Granny Cake is ideal for bakers of all skill levels, from beginners looking to impress guests to seasoned pros wanting a reliable, no-fuss dessert. There’s no need for mixers or fancy gadgets—just simple pantry staples and heartfelt baking.

• Effortless and Quick: Minimal prep time and no complicated steps.
• Incredibly Moist: Thanks to the pineapple and soaking icing, this cake stays tender and delicious for days.
• Crowd Favorite: Its sweet, nutty topping and melt-in-your-mouth texture always gets rave reviews.

Whether you’re baking for Sunday dinner, a potluck, or just to satisfy a sweet tooth, this is the kind of comfort dessert that makes people feel at home.

Ingredients You’ll Need

For the Cake:

• 1 ½ cups white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 (20 oz.) can crushed pineapples, with juice
• 1 cup brown sugar (for topping)
• 1 cup pecans, chopped (for topping)

For the Icing:

• 1 cup evaporated milk
• ½ cup white sugar
• ½ cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract

Essential Kitchen Equipment

To keep things easy and straightforward, here’s a list of the tools you’ll need:

• 9×13-inch baking dish
• Large mixing bowl
• Medium saucepan
• Whisk or spoon
• Measuring cups and spoons
• Toothpick or bamboo skewer
• Rubber spatula (optional but helpful)

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with oil or a non-stick cooking spray to keep the cake from sticking.

2. Mix the Batter

In a large bowl, whisk together white sugar, flour, baking soda, and salt.
Add the eggs and the crushed pineapple with juice, and mix well until the batter is smooth. No mixer required—just stir until combined.

3. Assemble the Cake

Pour the batter into the prepared baking dish, spreading it evenly.
Top the batter with chopped pecans and brown sugar, covering the surface for a sweet, crunchy topping.

4. Bake

Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

5. Make the Icing

While the cake is baking, prepare the icing.
In a saucepan over medium heat, combine evaporated milk, white sugar, and butter. Stir until the butter melts and the mixture comes to a gentle boil. Remove from heat and stir in the vanilla extract.

6. Add the Icing

Once the cake is out of the oven, poke holes all over the surface using a toothpick or skewer.
Pour the hot icing evenly over the cake so it soaks into the holes and adds deep, rich flavor. Let the cake cool completely so the icing sets.

7. Serve

Slice into squares and serve once cooled. The cake gets even better with time!

Storage Tips

This cake stores beautifully and may even taste better the next day.

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days. Best served at room temperature.
• Freezer: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator.

Recipe Variations & Substitutions

Looking to make it your own? Here are a few fun ways to customize this classic cake:

• Nut-Free Version: Omit the pecans if you’re avoiding nuts, or swap with sunflower seeds for crunch.
• Add Coconut: Mix in ½ cup of shredded sweetened coconut to the batter for a tropical twist.
• Spiced Cake: Add ½ teaspoon cinnamon or nutmeg to the dry ingredients for a cozy, spiced flavor.
• Healthier Option: Replace half the sugar in the batter with unsweetened applesauce or use a sugar substitute like monk fruit sweetener.
• Make it Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-friendly dessert.

Perfect Pairings

This sweet, moist cake pairs wonderfully with a variety of drinks and side dishes:

• Drinks: Serve with a hot cup of coffee, a cold glass of milk, or a cozy mug of spiced chai tea.
• Sides: A scoop of vanilla ice cream or a dollop of whipped cream adds a creamy contrast. Fresh berries or a fruit salad also balance the sweetness nicely.

FAQ

Can I make this cake in advance?

Yes! Granny Cake is even better the next day. The icing continues to soak into the cake, making it extra moist and flavorful.

Do I need to drain the crushed pineapple?

No, use the entire can with the juice. That’s what gives the cake its moist texture and sweet, fruity flavor.

Can I use fresh pineapple?

You can, but you’ll need to crush it and add extra juice to match the moisture content of canned pineapple. Canned is easier and more consistent.

What kind of pecans should I use?

Chopped raw pecans are perfect. You can also lightly toast them for extra depth of flavor.

Can I make this cake without icing?

Technically, yes—but you’d be missing out on the rich, buttery layer that makes this cake so special.

Final Thoughts

There’s a reason this Homemade Granny Cake has stood the test of time. With its straightforward prep, wholesome ingredients, and unbeatable flavor, it’s a dessert that brings smiles with every bite. Whether you’re baking for a special occasion or just because, this cake is always a winner.

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