This cake is incredibly easy to throw together, requiring no mixer and only basic pantry ingredients. The crushed pineapple keeps the cake super moist without the need for oil or butter in the batter. The brown sugar and pecan topping is poured over the cake while it’s still warm, creating a gooey, almost caramel-like finish that soaks into the sponge. It’s the perfect balance of soft, sweet, and nutty—and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking soda
Salt
Eggs
Crushed pineapple (with juice)
Brown sugar
Milk
Unsalted butter
Chopped pecans
Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the flour, sugar, baking soda, and salt.
Add eggs and crushed pineapple (with juice) to the dry ingredients and mix until well combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the topping: In a saucepan over medium heat, combine brown sugar, milk, and butter. Stir until melted and bubbling. Remove from heat and stir in chopped pecans and vanilla.
As soon as the cake comes out of the oven, poke holes all over the top using a skewer or fork.
Pour the hot topping evenly over the cake, allowing it to soak in.
Let the cake cool slightly before serving warm, or let it cool completely and serve at room temperature.
Servings and timing
This recipe makes about 12 to 15 servings. Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes
Variations
Use walnuts instead of pecans for a different nutty flavor.
Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth.
Top with shredded coconut along with the pecans for a tropical twist.
Serve with whipped cream or vanilla ice cream for a decadent treat.
Storage/Reheating
Store Granny Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15–20 seconds. This cake can be frozen as well. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I use fresh pineapple instead of canned?
It’s best to use canned crushed pineapple with juice for the proper texture and moisture. Fresh pineapple doesn’t have the same liquid content unless it’s puréed.
Why is it called Granny Cake?
It’s called “Granny Cake” because it’s a vintage, comforting recipe that’s been made by grandmothers for generations—simple, sweet, and made with love.
Can I make this cake in advance?
Yes, it actually tastes better the next day after the topping has had time to soak in fully.
Is it necessary to poke holes in the cake?
Yes, poking holes allows the warm topping to seep into the cake, creating a moist and flavorful texture.
Can I leave out the nuts?
Yes, the pecans can be omitted or replaced with seeds or shredded coconut for a nut-free version.
Can I use a hand mixer?
You don’t need a mixer for this recipe—a whisk or spoon works just fine.
Can I turn this into cupcakes?
Yes, you can bake the batter in muffin tins. Adjust the baking time to about 20–25 minutes and spoon the topping onto each cupcake individually.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I add raisins or other dried fruit?
Yes, adding raisins, chopped dates, or dried cranberries would be a delicious addition.
Can I serve this cake cold?
Yes, it’s delicious at room temperature or even chilled, though warming it slightly enhances the gooey topping.
Conclusion
Granny Cake is a timeless dessert that brings back memories of home-cooked meals and family gatherings. Its moist texture, rich topping, and easy preparation make it a favorite for bakers of all levels. Whether you’re making it for a special occasion or just because, this cake is sure to bring smiles to everyone around the table.
Granny Cake is a moist, old-fashioned dessert made with crushed pineapple and topped with a warm brown sugar and pecan glaze. It’s easy to make, full of nostalgic flavor, and perfect for potlucks, holidays, or family dinners.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 can (20 oz) crushed pineapple with juice
1 cup brown sugar
3/4 cup milk
1/2 cup unsalted butter
1 cup chopped pecans
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the flour, sugar, baking soda, and salt.
Add eggs and crushed pineapple (with juice) to the dry ingredients and mix until well combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the topping: In a saucepan over medium heat, combine brown sugar, milk, and butter. Stir until melted and bubbling.
Remove from heat and stir in chopped pecans and vanilla extract.
As soon as the cake comes out of the oven, poke holes all over the top using a skewer or fork.
Pour the hot topping evenly over the cake, allowing it to soak in.
Let the cake cool slightly before serving warm, or cool completely and serve at room temperature.
Notes
Use canned crushed pineapple with juice for best results.Let the topping soak into the cake for deeper flavor.No mixer required—just a spoon or whisk!This cake tastes even better the next day.Store covered at room temperature or in the fridge.
