Homemade Granny Cake (Print-Friendly Version)
Pineapple cake topped with pecans and warm icing, ideal for sharing at gatherings or simple desserts.
# What You’ll Need to Make This:
→ Cake Base
01 -
300 g white sugar
02 -
250 g all-purpose flour
03 -
1 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
2 large eggs
06 -
1 can (565 g) crushed pineapple with juice
→ Topping
07 -
200 g brown sugar
08 -
120 g pecans, chopped
→ Icing
09 -
240 ml evaporated milk
10 -
100 g white sugar
11 -
113 g unsalted butter
12 -
1 teaspoon vanilla extract
# How to Prepare:
01 -
Preheat oven to 175°C and lightly grease a 23 x 33 cm baking dish with neutral oil.
02 -
In a large bowl, combine white sugar, all-purpose flour, baking soda, and salt, and whisk until uniformly blended.
03 -
Add eggs and crushed pineapple with juice to the dry mixture. Stir with a spoon until a smooth batter forms.
04 -
Pour the batter evenly into the prepared baking dish, smoothing the surface.
05 -
Sprinkle chopped pecans followed by brown sugar evenly over the batter.
06 -
Place the baking dish in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
07 -
In a small saucepan over medium heat, combine evaporated milk, white sugar, and unsalted butter. Bring to a gentle boil, stirring occasionally. Remove from heat and immediately stir in vanilla extract.
08 -
Once cake is baked, remove from oven and prick surface thoroughly with a toothpick or skewer. Pour hot icing evenly over the top, allowing it to soak in completely.
09 -
Let the cake cool fully in the pan. Slice into portions and serve.
# Extra Tips:
01 -
Prepare the icing five minutes before the end of baking as it solidifies rapidly once removed from heat.
02 -
For a lighter, crispier topping, reduce the amount of brown sugar by half, ensuring an even distribution for optimal caramelization.