Granny Cake
This Granny Cake is a recipe passed down through our family for years. It’s so simple to assemble in 10 minutes with no fancy equipment. We know it will become your new favorite dessert.
When we are looking for a recipe that brings back so many memories, it’s our family’s Granny Cake. This recipe has been passed down from my grandmother, to my mom, and now to me. Our family loves to add this dessert to any gathering since it’s simple to make but tastes like it came from a bakery.
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If you’re looking for a dessert to impress that’s as easy to make as a boxed cake mix, you definitely should try our Granny Cake. With just a couple of bowls, it’s ready to enjoy in about an hour. Serve with ice cream or whipped cream for the ultimate dessert.
Our other favorite easy cake recipes are our Almond Pound Cake or Lemon Coconut Cake.
Table of Contents
Why you’ll love this recipe
- Great cake recipe for beginner bakers. This cake requires no fancy equipment, just a couple bowls and a spatula. It has rich and decadent flavor without the hassle.
- Ideal dessert to make in advance. The cake needs to cool completely before serving, so it’s the best sweet to bring to a party or make the morning before you plan to have guests.
- Will be a huge hit with family and friends. Anytime we make this Granny cake, there are no leftovers. Our friends even ask to take a slice home!
Laura Ashley’s Tip: When adding the crushed pineapple to the cake batter, do not drain. The pineapple juice adds moisture and sweetness.
ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
Cake:
- Granulated sugar: Sweetens the cake base.
- All purpose flour: Structure for the cake batter.
- Baking soda: Leavening agent that makes the cake super tender.
- Salt: Every dessert recipe needs salt! It enhances all of the flavors.
- Large eggs: Binds the cake batter together.
- Undrained crushed pineapple: Sweetens the cake and adds fruity texture.
- Brown sugar: Adds molasses sweetness in every bite.
- Chopped pecans: Gives crunch and nutty richness.
Icing:
- Evaporated milk: Makes the icing that shiny and crinkly texture. Has a rich milk flavor.
- Granulated sugar: Sweetens the icing.
- Salted butter: We like salted to enhance the sweetness, adds the decadent flavor to the granny cake icing.
- Vanilla extract: Gives floral and caramel notes.
- Topping options: We’ve served this all sorts of ways but our favorite toppings are vanilla ice cream, whipped topping, or fresh whipped cream
Tools You’ll Need
- Mixing Bowls
- Spatula
- 13″x9″ Baking Dish
- Measuring Cups and Spoons
- Liquid Measuring Cups
- Small Saucepan
how to make granny cake
- Preheat oven to 350°F. Grease a a 13×9-inch baking dish with nonstick spray or butter.
- Whisk together granulated sugar, all-purpose flour, baking soda, and salt in a large mixing bowl.
- Add eggs and pineapple and mix again until smooth.
- Pour the batter into the prepared baking dish and spread evenly. Sprinkle evenly the pecans and brown sugar over the top.
- Bake 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- When 10 minutes remains on the bake time, make the topping. In a saucepan over medium heat, combine evaporated milk, granulated sugar, and salted butter. Bring to a gentle boil, boil 1 minute, then turn off the heat and carefully stir in vanilla extract.
- Once the cake is done, pour the icing over the cake while it’s still warm. Cool slightly or completely before serving. Add toppings if desired.
expert tips
- Make sure the cake cools completely before serving. This is key, it helps the icing to set to ensure it’s that glossy and crinkly texture.
- Pour the icing over while the cake is still warm. This is so important! Usually you wait for the cake to cool to frost it, but not with Granny Cake. By pouring it on while the cake is warm, the icing soaks into the cake for moist texture and flavor.
- Don’t boil the topping for more than a minute. This can cause the icing to break. Just heat until it simmers then remove from the heat and add the vanilla. You’ll have a perfect glaze every time.
- Swap the pecans for walnuts or almonds if desired. If you also don’t care for nuts, you can omit them too.
storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. We love to reheat the cake just slightly before serving, especially with ice cream!
You can freeze the cake or cake slices too for up to 2 months. We can’t guarantee the texture will be as nice when it thaws.
Frequently Asked Questions
This is classic to a Granny Cake recipe so we don’t recommend substituting with anything else.
It’s a sweet cake with a hint of pineapple and a creamy and crackly frosting on top.
Yes, it’s the best make ahead dessert since it needs to cool for a while before serving.
more easy cake recipes
Granny Cake
Ingredients
- 1 1/2 cups granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 20 ounce can undrained crushed pineapples
- 1 cup packed brown sugar
- 1 cup chopped pecans
Icing
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup salted butter
- 1 teaspoon vanilla extract
- Topping options: vanilla ice cream, whipped topping, or fresh whipped cream
Instructions
- Preheat oven to 350°F. Grease a a 13×9-inch baking dish with nonstick spray or butter.
- Whisk together granulated sugar, all-purpose flour, baking soda, and salt in a large mixing bowl.
- Add eggs and crushed pineapple and mix again until smooth.
- Pour the batter into the prepared baking dish and spread evenly. Sprinkle evenly the pecans and brown sugar over the top.
- Bake 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- When 10 minutes remains on the bake time, make the topping. In a saucepan over medium heat, combine evaporated milk, granulated sugar, and salted butter. Bring to a gentle boil, boil 1 minute, then turn off the heat and carefully stir in vanilla extract.
- Once the cake is done, pour the icing over the cake while it's still warm. Cool slightly or completely before serving. Add toppings if desired.
Video
Notes
- Make sure the cake cools completely before serving. This is key, it helps the icing to set to ensure it’s that glossy and crinkly texture.
- Pour the icing over while the cake is still warm. This is so important! Usually you wait for the cake to cool to frost it, but not with Granny Cake. By pouring it on while the cake is warm, the icing soaks into the cake for moist texture and flavor.
- Don’t boil the topping for more than a minute. This can cause the icing to break. Just heat until it simmers then remove from the heat and add the vanilla. You’ll have a perfect glaze every time.
- Swap the pecans for walnuts or almonds if desired. If you also don’t care for nuts, you can omit them too.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Tip. I found that some brands of crushed pineapple have a lot of juice and that can make the cake too moist. I drain the pineapple first and reserve 1/2 cup to add to the batter. I may add another 1 to 2 Tbsp. Also, with my oven my baking time is no more than 30 minutes.