This post may contain affiliate links. Please read our disclosure policy.
This Granny Cake Recipe is the perfect sweet ending to any meal. Pineapple cake topped with pecans and brown sugar then baked until golden brown and soaked with a sweet milk and butter glaze–this cake is completely crave-worthy!
Featured Comment
So good and EASY. My go to cake for spontaneous gatherings.
Granny Cake Recipe
There are many ways to make a “granny cake,” but it is usually a pineapple cake with a crumbly pecan topping and a sweet glaze that soaks into the cake making it incredibly moist. This Granny Cake Recipe is really a poke cake because you do poke the cake after it’s baked and pour on the glaze. Give it time to rest and cook so the glaze soaks in completely.
For more delicious cake recipes, check out these: Lemon Burst Poke Cake | Easy Peach Dump Cake | Carrot Sheet Cake with Cream Cheese Frosting | Easy Red Velvet Cake | Best Chocolate Cake Recipe
The Ingredients
Here’s what you’ll need to make Granny Cake Recipe (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Granulated sugar
- All-purpose flour
- Baking soda
- Salt
- Canned crushed pineapple – don’t drain the juice as it adds moisture to the cake.
- Eggs
- Brown sugar – either light or dark brown sugar is fine in this recipe.
- Pecans – save time by buying pecans that are already chopped.
- Evaporated milk – we used Carnation, but any brand you like will work well.
- Butter – use regular salted butter.
- Vanilla extract
How to Make the Granny Cake Recipe
- Preheat the oven to 350ºF degrees. Grease a 9×13-inch glass baking dish with non-stick cooking spray; set aside.
- In a large mixing bowl, combine the granulated sugar, flour, baking soda, and salt. Add the eggs and crushed pineapples with juice; mix until well combined.
- Pour the cake batter into the prepared baking dish.
- Sprinkle the top of the batter with chopped pecans.
- Next, sprinkle on the brown sugar.
- Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.
- While the cake is baking, mix the evaporated milk, granulated sugar, and butter in a medium saucepan and heat over medium heat. Bring the mixture to a boil, then remove from the heat and add vanilla; stir well and set aside.
- When the cake is finished baking, poke the cake all over with a knife or the end of a wooden spoon to allow the glaze to soak in to the cake. Pour the hot glaze over the cake.
- Cool the cake completely to room temperature before serving. For best results, allow the cake to soak in the glaze for several hours, then slice and serve.
Tip: Serve the cake with a big dollop of fresh whipped cream or a scoop of vanilla bean ice cream.
How to Store Leftovers
Keep the leftover cake covered tightly. It can be stored at room temperature or on the counter for up to three days. The cake can also be frozen for up to three months.
More Recipes You Will Enjoy
- Strawberry Chocolate Chip Cookies
- Crockpot Crack Chicken with Bacon
- Easy Air Fryer Bagels
- Berries and Cream Cereal Bars
Add as Google Trusted SourceHomemade Granny Cake Recipe
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
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 the oven to 350ºF degrees. Grease a 9×13-inch glass baking dish with non-stick cooking spray; set aside.
- In a large mixing bowl, combine the granulated sugar, flour, baking soda, and salt.
- Add the eggs and crushed pineapples with juice; mix until well combined.
- Pour the cake batter into the prepared baking dish.
- Sprinkle the top of the batter with chopped pecans and then brown sugar. Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.
- While the cake is baking, mix the evaporated milk, granulated sugar, and butter in a medium saucepan and heat over medium heat. Bring the mixture to a boil, then remove from the heat and add vanilla; stir well and set aside.
- When the cake is finished baking, poke the cake all over with a knife or the end of a wooden spoon to allow the glaze to soak in to the cake.
- Pour the hot glaze over the cake. Cool the cake completely to room temperature before serving. For best results, allow the cake to soak in the glaze for several hours, then slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
If using self rising flour omit salt and soda
This is now my husband’s birthday cake. He’s requested it 3 years in a row, so I think it’s a keeper!
So, so good! We’ll have it with coffee ☕️ in the morning.
Sounds so good
Have made this yum cake this morning. So easy yet delicious a real go too for a special occasion, for family n friends. Thanks for easy directions to make.
Looks Good. I’ll give it a try!
I am making this today i live in Peru we have family visiting from the North. Tomorrow we are having couy (guinea pig) and potatoes and corn and this cake with ice cream
It will be a huge success Im sure
Oh my goodness, so super easy and absolutely delicious!! This is a keeper for sure, thak you!
Love this! Thank you for good directions and a yummy recipe. Question – have you ever tried this with cake flour? I wonder if it would be a simple 1-1 sub? Thank you in advance!
I am so happy to see this recipe. This is exactly like my Fruit Cocktail Cake from the 80’s, except that it had fruit cocktail instead of the pineapple. I lost the recipe and have had a never-ending search for the wonderful recipe. Thank you so much.
Yes, it’s almost like fruit cocktail cake, which I have recipe. Very delicious