Granny Cake

Granny cake is one of those retro recipes that everyone seems to have in their back pocket. Whether it was passed down through family lore or shared in a church cookbook, this cake remains so popular over time because it’s just plain delicious! It’s also super simple to make, a fact that just adds to its allure.

The flavors of this cake make it perfect for sharing at a weekend brunch or serving as a little afternoon pick-me-up. I recently made this cake and sent leftovers with my husband to share at work—rumor has it the pan was picked clean in no time.

Granny Cake Ingredients

• Flour: All-purpose flour is the base of this cake’s batter. For a gluten-free granny cake, you can easily substitute a gluten-free flour blend. Regardless of the type you use, measure the flour the right way with the scoop-and-level method to make sure you are using the right amount.
• Sugar: Granulated sugar is used to sweeten the cake batter.
• Leaveners: This recipe calls for both baking powder and baking soda, which help the cake rise as it bakes.
• Salt: Salt enhances the overall flavor the cake.
• Eggs: Eggs help bind the ingredients together—even more so when they’re brought to room temperature first—and add moisture to the cake.
• Crushed pineapple: You’ll need a 20-ounce can of crushed pineapple for this recipe. Both the fruit and its juices are added to the batter, which sweetens and adds moisture to the cake.
• Pecan topping: The cake is topped with a sweet and crunchy combination of brown sugar and chopped pecans.
• Glaze: Thanks to granny’s sweet tooth, the warm-from-the-oven cake is also drenched with a sweet glaze made with sugar, evaporated milk, butter and vanilla extract.

Directions

Step 1: Prepare the batter

Preheat the oven to 350°F. Grease a 13×9-inch cake pan and set it aside.

In a large bowl, combine the flour, baking soda, baking powder and salt. In a separate large bowl, beat the eggs and crushed pineapple (with the juice). Beat the pineapple mixture into the dry ingredients until they’re just combined. Pour the batter into the prepared cake pan.

Step 2: Add the topping and bake the cake

In a small bowl, combine the brown sugar and pecans, and sprinkle the mixture over the batter. Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 3: Make the glaze

While the cake is baking, make the glaze. Add the butter, evaporated milk and half of the sugar to a large saucepan. Bring the mixture to a boil, stirring occasionally. Remove the glaze from the heat and stir in the vanilla extract.

When the cake is done, allow it to cool for five minutes, then use a skewer to poke holes evenly across the entire cake. Pour the glaze over the hot cake. Once it has cooled, slice it to serve. If desired, top the slices with whipped cream and additional pecans.

Granny Cake Variations

• Go crazy for coconut: Lean into the tropical vibes of this pineapple-flavored cake by added a topping of toasted coconut flakes after glazing the cake. For even more coconut flavor, add 1/2 teaspoon of coconut extract to the batter.
• Add a little spice: Warm spices such as cinnamon, ginger or nutmeg would complement the sweet flavor of this cake.
• Make way for walnuts: Replace the chopped pecans with chopped walnuts.

How to Store Granny Cake

Leftover cake can be stored at room temperature, covered, for two to three days, or in an airtight container in the refrigerator for up to five days.

Can you freeze granny cake?

Yes, you can freeze granny cake. After allowing the cake to cool completely, wrap slices in storage wrap followed by a layer of foil. If you’re bundling multiple slices, add a piece of waxed paper between them. Store granny cake in the freezer for up to three months.

Granny Cake Tips

What’s the best way to serve granny cake?

Granny cake is best served warm or at room temperature. Let the cake cool for at least 30 minutes to allow the glaze time to set before cutting into it. For an extra decadent treat, serve the cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream.