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.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
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…
Have you ever made this with gluten free flour? I cannot eat wheat flour but I would love to try it.
I haven’t made it with GF flour, but I would imagine 1:1 would work 🙂
Question
How would you suggest fixing the icing/glaze if it boiled for over the minute and broke? Or would you just need to toss and start over with a new batch?
I would probably start again, but here are some options you could try:
Option 1: Whisk in a splash of hot water or warm milk
Add 1 teaspoon at a time and whisk vigorously. The extra liquid helps re-emulsify the butter and sugar mixture. Keep adding tiny amounts until it smooths back out.
Option 2: Warm it gently and whisk
If it separated because it got too hot or boiled too long, remove it from the heat for a minute, then put it back over LOW heat and whisk continuously until it pulls back together.
Option 3: Add a little more butter
If it looks grainy or greasy, whisk in 1–2 teaspoons of softened butter off the heat. This can help stabilize and smooth it out.
I made this cake for Thanksgiving. It tasted fine and looked exactly like the picture. The top dried and was crunchy but the icing soaked into the cake to the point that the whole cake was wet. I think if I make it again, I would use half of the icing and make sure to not pour it along the sides of the cake.
I’m happy to hear you made it! The icing is supposed to soak in 🙂 You might like my mom’s oatmeal cake better. It has similar flavor notes.
It’s the pineapple juice. I drain the pineapple, then add about 1/2 cup of it into the batter.
I made this but, I substituted pears and walnuts. I was out of the 2 ingredients, so I improvised, I and my family absolutely love it!
Awwww!! That makes my heart so happy to hear!! Thank you SO much!!!🥰 So happy you liked the subs too!
We don’t like Pineapple. Can I Sub = Pumpkin?
Pears or peaches could work 🙂
Can self rising flour be used instead of all purpose? Tia
I haven’t made this swap, but you could try (and you would need to omit the salt and baking soda if doing so).
This cake is ABSOLUTELY AMAZING! My family devoured this cake. I love this cake, and I am not even a sweet tooth! It was incredibly easy to make as well. I followed the recipe instructions exactly as written, I omitted the pecans and sprinkled old fashioned oats instead as we have a nut allergy in our home. It was wonderful. Everyone needs to make this cake. Thank you so very much for sharing this recipe.
This just blessed my heart! Thank you SO much!!!🥰 I love that you made it and liked it so much! That was a great swap too with the nut allergy 🙂
This is amazing I absolutely loved it and so did my family. Cannot wait to make it for Thanksgiving!
This makes my heart SO HAPPY!!! Thank you SO much!!!🥰 I love that you made it and like it so much!
😋🥰😋
Thank you SO much!!!🥰
Delicious, and wonderful cake.
Aww!🥹You’re so sweet! Thank you SO much!!!🥰 So happy you liked it so much!!