Homemade Granny Pineapple Pecan Cake Recipe
Introduction
Granny Cake is a delightful, moist dessert combining the sweetness of crushed pineapples with a rich, buttery glaze. It’s a nostalgic recipe that’s easy to prepare and perfect for gatherings or a comforting treat at home.
Ingredients
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (20 ounce) can crushed pineapples with juice
- 2 large eggs
- 1 cup brown sugar (packed)
- 1 cup pecans (chopped)
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350ºF. Grease a 9×13-inch glass baking dish with non-stick cooking spray and set aside.
- Step 2: In a large mixing bowl, combine 1 1/2 cups granulated sugar, flour, baking soda, and salt.
- Step 3: Add the eggs and crushed pineapples with their juice to the dry ingredients. Mix until well combined.
- Step 4: Pour the cake batter into the prepared baking dish.
- Step 5: Sprinkle the top of the batter evenly with chopped pecans and brown sugar.
- Step 6: Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.
- Step 7: While the cake bakes, combine the evaporated milk, 1/2 cup granulated sugar, and butter in a medium saucepan. Heat over medium heat until it reaches a boil, then remove from heat and stir in vanilla extract. Set aside.
- Step 8: When the cake is done, poke the surface all over with a knife or the end of a wooden spoon to allow the glaze to soak in.
- Step 9: Pour the hot glaze evenly over the cake. Let the cake cool completely to room temperature before serving.
- Step 10: For the best flavor and texture, allow the cake to soak in the glaze for several hours, then slice and serve.
Tips & Variations
- For a nut-free version, omit the pecans or substitute with shredded coconut for added texture.
- Using fresh pineapple instead of canned can add a brighter flavor—just be sure to include some juice for moisture.
- If you prefer a sweeter glaze, increase the vanilla extract to 1 1/2 teaspoons for a richer aroma.
Storage
Store leftover Granny Cake covered tightly in the refrigerator for up to 4 days. To enjoy, bring slices to room temperature or warm them briefly in the microwave. This cake also freezes well; wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh crushed pineapple can be used, but be sure to include some pineapple juice or add a little extra liquid to keep the cake moist.
Is it necessary to poke holes in the cake before adding the glaze?
Yes, poking holes allows the glaze to soak deeply into the cake, making it moist and flavorful throughout rather than just on the surface.
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Homemade Granny Pineapple Pecan Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Homemade Granny Cake is a moist and delicious pineapple cake featuring a sweet glaze made with evaporated milk, brown sugar, and butter. Topped with chopped pecans, this vintage-style dessert is perfect for any occasion and easy to make with simple pantry ingredients.
Ingredients
Cake Batter
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 20-ounce can crushed pineapples, with juice
- 2 large eggs
Topping
- 1 cup brown sugar (packed)
- 1 cup pecans (chopped)
Glaze
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) butter
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Grease a 9×13-inch glass baking dish thoroughly with non-stick cooking spray to prevent sticking and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the granulated sugar, all-purpose flour, baking soda, and salt. Stir these ingredients so they are evenly distributed.
- Add Wet Ingredients: Add the two large eggs and the entire can of crushed pineapples with juice to the dry mixture. Mix everything together until the batter is well combined and smooth.
- Pour Batter into Dish: Pour the prepared batter evenly into the greased 9×13-inch baking dish, spreading it out smoothly with a spatula.
- Add Toppings and Bake: Sprinkle the chopped pecans evenly over the top of the batter, then evenly distribute the packed brown sugar on top of the pecans. Place the dish in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and dry.
- Prepare the Glaze: While the cake is baking, combine the evaporated milk, 1/2 cup granulated sugar, and butter in a medium saucepan. Heat over medium heat, stirring occasionally until the mixture comes to a boil. Remove from heat and stir in the vanilla extract.
- Poke Cake for Glaze Absorption: Once the cake is finished baking, remove it from the oven and use a knife or the end of a wooden spoon to poke holes all over the surface of the cake. This will help the glaze soak deep into the cake.
- Pour Glaze and Cool: Pour the hot glaze evenly over the cake, allowing it to soak in. Let the cake cool completely to room temperature. For best flavor and texture, let the glaze soak for several hours before slicing and serving.
Notes
- Ensure to grease the baking dish well to prevent the cake from sticking.
- The crushed pineapples include juice for added moisture and flavor.
- Allowing the glaze to soak into the cake enhances richness and moistness.
- You can substitute pecans with walnuts if preferred.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Granny cake, pineapple cake, vintage cake recipe, glazed pineapple cake, pecan cake, homemade cake, easy dessert
