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This old-fashioned Granny Cake is for anyone craving a ridiculously moist dessert packed with nostalgia. Sweet pineapple keeps every bite tender while a generous shower of brown sugar and pecans crisps up on top. The best part might just be the warm buttery icing that sinks into every crack I still remember my grandma serving this straight from her farmhouse oven with ice cold milk and every forkful just melts in your mouth
I had just moved into my first apartment when I baked this cake for homesick friends and nothing brought us together faster. To this day it is my go to cake when I need to bring a smile to the table
Ingredients
- White sugar: brings sweetness and helps create a golden tender crumb look for fresh white crystals with no clumping
- All purpose flour: forms the structural base sift before measuring for the lightest cake
- Baking soda: gives rise and keeps the crumb soft test freshness by seeing if it bubbles in vinegar
- Salt: sharpens all the flavors sprinkle it evenly through the dry mix
- Eggs: add rich texture and binding use large eggs at room temperature for easy blending
- Crushed pineapple with juice: offers the cake’s essential tang and moistness use a can with only pineapple and juice no added sugar
- Brown sugar for topping: melts into a caramel like crust choose soft dark brown for deeper flavor
- Pecans for topping: add crunch and nuttiness toast lightly in the oven for extra aroma
- Evaporated milk in icing: makes the sauce creamy and rich go for full fat
- White sugar in icing: sweetens without overpowering the butter
- Unsalted butter in icing: adds flavor and smoothness use real butter not margarine
- Vanilla in icing: brings warmth and deepens the overall taste pure vanilla makes a difference
Step-by-Step Instructions
- Prepare the Baking Dish:
- Lightly oil a 9 by 13 inch pan taking care to reach all the corners A nonstick spray is ideal for even coating
- Mix the Dry Ingredients:
- In a large mixing bowl whisk white sugar flour baking soda and salt until fully blended No lumps should remain
- Combine with Wet Ingredients:
- Add eggs and the entire can of crushed pineapple with all its juice Stir gently with a spoon just until no dry pockets are left Avoid overmixing to keep the crumb tender
- Pour Batter and Add Toppings:
- Spread the batter evenly in your prepared dish Sprinkle chopped pecans then brown sugar evenly all over the surface covering as much as possible
- Bake the Cake:
- Slide the pan into your preheated 350 degree oven Bake for 40 to 45 minutes until a toothpick in the middle comes out clean and the top looks golden
- Make the Icing:
- While the cake is baking put evaporated milk white sugar and butter in a small saucepan Set over medium heat whisking constantly until it comes to a gentle boil Remove from heat stir in vanilla and set aside
- Glaze the Hot Cake:
- Once the cake is done poke holes all over with a toothpick or thin skewer Pour the hot icing slowly over the cake letting it soak in Cover every inch for best results
- Cool and Serve:
- Let the cake cool completely in the pan The icing will firm up and create a luscious finish Cut into squares and serve as desired
Pin
My favorite ingredient is the pineapple not only does it make every bite juicy it fills the kitchen with such a warm comforting smell On family picnics we would wrap leftovers in foil and sneak pieces out of the cooler
Storage Tips
Once cooled cover the pan tightly with foil or transfer individual pieces to an airtight container It will keep at room temperature for two days or in the fridge for up to five days For longer storage wrap slices in plastic and freeze for up to one month
Ingredient Substitutions
If you do not have pecans try walnuts or skip the nuts entirely for a nut free version You can swap white sugar for coconut sugar and use a gluten free flour blend in the batter The icing works well with plant based butter for a dairy free twist
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for a decadent treat or with a mug of hot coffee for a breakfast like my grandma used to do It pairs beautifully with fresh berries or a dollop of whipped cream on the side
Cultural Context
This cake has roots in American home baking traditions where simple ingredients and clever use of pantry staples turned out desserts that tasted far fancier than their effort In many Midwest kitchens pineapple from a can was a luxury and pouring icing on a hot cake was a smart way to ensure every bite was moist
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Fresh pineapple works if finely chopped and measured with juice. The texture may be slightly different, but moisture is key.
- → How do I keep the cake moist?
Ensuring the batter is well mixed with pineapple and juice maintains moisture. Do not overbake and pour icing while hot.
- → Can walnuts be used instead of pecans?
Yes, chopped walnuts are a suitable substitute, offering a similar crunch and nutty flavor in the topping.
- → Is it necessary to poke the cake before icing?
Yes, pricking allows the warm icing to soak in, enhancing the cake’s tenderness and flavor depth throughout.
- → How should leftovers be stored?
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.