Homemade Granny Cake – A Moist Pineapple Cake with Sweet Buttery Icing

🎉 Introduction

If you’re looking for a classic, old-fashioned dessert that’s ridiculously moist, loaded with flavor, and incredibly easy to make, this Homemade Granny Cake is for you! This retro recipe has been passed down through generations and remains a crowd favorite thanks to its combination of crushed pineapple, brown sugar pecan topping, and a luscious buttery glaze.

Every bite is soft, sweet, and infused with tropical goodness. The best part? It’s made with pantry staples, no pork, no alcohol, and no complicated steps. Perfect for potlucks, family gatherings, or when you’re craving a comforting Southern treat.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or whisk
• 9×13-inch baking dish
• Medium saucepan (for icing)
• Measuring cups & spoons
• Spatula

🛒 Ingredients

🍰 For the Cake

• 1½ cups white granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 (20 oz) can crushed pineapples (with juice)

🍯 Topping

• 1 cup brown sugar
• 1 cup chopped pecans

🧈 For the Buttery Icing

• 1 cup evaporated milk
• ½ cup white sugar
• ½ cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract

👩‍🍳 Directions

Step 1: Prepare the Cake Batter

• Preheat oven to 350°F (175°C).
• In a large bowl, whisk together granulated sugar, flour, baking soda, and salt.
• Add eggs and the entire can of crushed pineapple (with juice).
• Stir until well combined. The batter will be wet and loose—this is normal!

Step 2: Bake the Cake

• Pour the batter into a greased 9×13-inch baking dish.
• Evenly sprinkle brown sugar and chopped pecans over the top of the batter.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Prepare the Buttery Icing

• While the cake is baking, combine evaporated milk, white sugar, and unsalted butter in a medium saucepan.
• Bring to a boil over medium heat, stirring frequently.
• Let it simmer for 2–3 minutes, then remove from heat.
• Stir in vanilla extract.

Step 4: Glaze the Cake

• Once the cake comes out of the oven, immediately pour the hot icing over the warm cake.
• The glaze will seep into the cake, making it incredibly moist and flavorful.

Step 5: Cool & Serve

• Allow the cake to cool for at least 15–20 minutes before slicing.
• Serve warm or at room temperature for best texture.

🍽️ Servings & Timing

• Servings: 12–15
• Prep Time: 15 minutes
• Bake Time: 35–40 minutes
• Total Time: 55 minutes

🧊 Storage & Reheating

• Refrigerator:
  Store covered for up to 5 days. The flavor gets even better after a day!
• Freezing:
  Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
• Reheating:
  Warm slices gently in the microwave for 20–30 seconds for a fresh-from-the-oven taste.

🥄 Variations

• Nut-Free Option: Omit pecans or replace with sunflower seeds for crunch.
• Coconut Twist: Sprinkle shredded coconut along with pecans for tropical flair.
• Fruit Mix: Add ½ cup chopped maraschino cherries to the batter for a vintage touch.
• Spiced Version: Add 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg to the batter.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• No Evaporated Milk: Substitute with heavy cream or half-and-half for a rich glaze.
• Vegan-Friendly: Use plant-based butter, almond milk + vinegar in place of eggs, and coconut milk for the glaze.
• Chocolate Lover’s Version: Add mini chocolate chips to the batter for a twist.
• Lemon-Pineapple Flavor: Add 1 teaspoon of lemon zest to brighten up the cake.
• Mini Cakes: Bake in muffin tins for portable Granny Cake cupcakes.

❓ 10 FAQs

1. Why is it called “Granny Cake”?
   It’s a classic recipe from grandma’s cookbook — simple, sweet, and heartwarming.
2. Do I have to use crushed pineapple with juice?
   Yes, the juice adds moisture and sweet flavor that makes the cake so tender.
3. Can I reduce the sugar?
   You can cut the granulated sugar by ¼ cup, but molasses-rich brown sugar is essential for topping.
4. Do I need to use pecans?
   No, they can be omitted or swapped with another nut or crunchy topping.
5. Can I bake this in a bundt pan?
   Not recommended — it’s best as a sheet cake for the glaze to soak in properly.
6. How do I know when the cake is done?
   The top should be golden brown, and a toothpick should come out clean.
7. Is this cake overly sweet?
   It’s sweet but balanced with the tang of pineapple and richness of the glaze.
8. Can I make this the night before?
   Absolutely! It stays moist and delicious the next day.
9. How can I lighten up the glaze?
   Use half the glaze amount or substitute with a drizzle of sweetened Greek yogurt.
10. Does it need to be refrigerated?
    It can stay at room temperature for 1–2 days, but refrigerating extends freshness.

🏁 Conclusion

This Homemade Granny Cake is a time-honored recipe that never goes out of style. Moist, rich, and packed with sweet pineapple flavor, it’s the perfect dessert to bring to gatherings or to enjoy with a cup of coffee at home.

Adam

Homemade Granny Cake – A Moist Pineapple Cake with Sweet Buttery Icing

If you’re looking for a classic, old-fashioned dessert that’s ridiculously moist, loaded with flavor, and incredibly easy to make, this Homemade Granny Cake is for you! This retro recipe has been passed down through generations and remains a crowd favorite thanks to its combination of crushed pineapple, brown sugar pecan topping, and a luscious buttery glaze. Every bite is soft, sweet, and infused with tropical goodness. The best part? It’s made with pantry staples, no pork, no alcohol, and no complicated steps. Perfect for potlucks, family gatherings, or when you’re craving a comforting Southern treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake time 40 minutes mins

Total Time 55 minutes mins

Servings: 15 servings

Ingredients Equipment Method Notes

Ingredients

  

🍰 For the Cake

• 1½ cups white granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 20 oz can crushed pineapples (with juice)

🍯 Topping

• 1 cup brown sugar
• 1 cup chopped pecans

🧈 For the Buttery Icing

• 1 cup evaporated milk
• ½ cup white sugar
• ½ cup 1 stick unsalted butter
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Hand mixer or whisk
• 9×13-inch baking dish
• Medium saucepan (for icing)
• Measuring cups & spoons
• Spatula

Method

 

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together granulated sugar, flour, baking soda, and salt.
3. Add eggs and the entire can of crushed pineapple (with juice).
4. Stir until well combined. The batter will be wet and loose—this is normal!

Step 2: Bake the Cake

1. Pour the batter into a greased 9×13-inch baking dish.
2. Evenly sprinkle brown sugar and chopped pecans over the top of the batter.
3. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Prepare the Buttery Icing

1. While the cake is baking, combine evaporated milk, white sugar, and unsalted butter in a medium saucepan.
2. Bring to a boil over medium heat, stirring frequently.
3. Let it simmer for 2–3 minutes, then remove from heat.
4. Stir in vanilla extract.

Step 4: Glaze the Cake

1. Once the cake comes out of the oven, immediately pour the hot icing over the warm cake.
2. The glaze will seep into the cake, making it incredibly moist and flavorful.

Step 5: Cool & Serve

1. Allow the cake to cool for at least 15–20 minutes before slicing.
2. Serve warm or at room temperature for best texture.

Notes

🧊 Storage & Reheating

Refrigerator:
Store covered for up to 5 days. The flavor gets even better after a day!

Freezing:
Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.

Reheating:
Warm slices gently in the microwave for 20–30 seconds for a fresh-from-the-oven taste.

🥄 Variations

Nut-Free Option: Omit pecans or replace with sunflower seeds for crunch.

Coconut Twist: Sprinkle shredded coconut along with pecans for tropical flair.

Fruit Mix: Add ½ cup chopped maraschino cherries to the batter for a vintage touch.

Spiced Version: Add 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg to the batter.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

No Evaporated Milk: Substitute with heavy cream or half-and-half for a rich glaze.

Vegan-Friendly: Use plant-based butter, almond milk + vinegar in place of eggs, and coconut milk for the glaze.

Chocolate Lover’s Version: Add mini chocolate chips to the batter for a twist.

Lemon-Pineapple Flavor: Add 1 teaspoon of lemon zest to brighten up the cake.

Mini Cakes: Bake in muffin tins for portable Granny Cake cupcakes.

❓ 10 FAQs

Why is it called “Granny Cake”?
It’s a classic recipe from grandma’s cookbook — simple, sweet, and heartwarming.

Do I have to use crushed pineapple with juice?
Yes, the juice adds moisture and sweet flavor that makes the cake so tender.

Can I reduce the sugar?
You can cut the granulated sugar by ¼ cup, but molasses-rich brown sugar is essential for topping.

Do I need to use pecans?
No, they can be omitted or swapped with another nut or crunchy topping.

Can I bake this in a bundt pan?
Not recommended — it’s best as a sheet cake for the glaze to soak in properly.

How do I know when the cake is done?
The top should be golden brown, and a toothpick should come out clean.

Is this cake overly sweet?
It’s sweet but balanced with the tang of pineapple and richness of the glaze.

Can I make this the night before?
Absolutely! It stays moist and delicious the next day.

How can I lighten up the glaze?
Use half the glaze amount or substitute with a drizzle of sweetened Greek yogurt.

Does it need to be refrigerated?
It can stay at room temperature for 1–2 days, but refrigerating extends freshness.

🏁 Conclusion

This Homemade Granny Cake is a time-honored recipe that never goes out of style. Moist, rich, and packed with sweet pineapple flavor, it’s the perfect dessert to bring to gatherings or to enjoy with a cup of coffee at home.