Before we slip into the warm, buttery world of old-fashioned desserts, let me take a second to say thank you for being here. Truly. Every recipe post you read, every sweet comment, every time you share a dish with someone you love—you’re part of why I adore creating these nostalgic treats. And today’s recipe? Ohhh, it’s a hug from the past.
This Homemade Granny Cake carries the spirit of every grandmother who ever baked “just because.” It’s tender, moist, crackly-topped, caramelized, and absolutely unforgettable. I think of my own grandmother every time I make it, and I hope it warms your home with the same love.
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What This Recipe Is All About
This vintage cake is a delightful blend of a soft, pineapple-infused white cake topped with candied pecans and soaked in a warm vanilla icing. It looks like a coffee cake… but trust me, it’s so much more.
Why You’ll Love This Recipe
- Moist, tender, never dry—thanks to pineapple and a hot-pour icing
- Old-fashioned flavor that feels like home
- Crowd-pleasing—always the first dessert gone
- Simple pantry ingredients
- A delightful mix of soft cake + crunchy topping
- Perfect for holidays, potlucks, or any family gathering
What It Tastes Like
Imagine this: a fluffy vanilla-pineapple cake that isn’t tropical, just sweet and fragrant… topped with an irresistible layer of caramelized brown sugar and crunchy pecans. Then a warm vanilla icing seeps in, turning the top into a crackly, almost brûléed layer. It’s texture heaven—soft, sticky, crisp, crunchy, melt-in-your-mouth magic.
Benefits of This Recipe
- Foolproof—nearly impossible to overbake
- Feeds a crowd
- Nostalgic and comforting
- Make-ahead friendly
- Tastes even better the next day
Ingredients
Cake
- 1 ½ cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 (20-oz) can crushed pineapple with juice
- 1 cup brown sugar
- 1 cup chopped pecans
Icing
- 1 cup evaporated milk
- ½ cup sugar
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Medium saucepan
- Spatula
- Cooling rack
Ingredient Additions & Substitutions
Optional Add-Ins
- A pinch of cinnamon in the topping
- Shredded coconut mixed into the batter
- Toasted walnuts instead of pecans
- A splash of almond extract in the icing
Substitutions
- Use white whole-wheat flour for a slightly heartier cake
- Swap evaporated milk with half-and-half in a pinch
- Canned crushed pineapple in juice is essential—avoid “in syrup”
How to Make Homemade Granny Cake
Step 1 – Prep
Preheat oven to 350°F and lightly grease a 9×13 baking dish.
Step 2 – Mix the Batter
In a large bowl, whisk sugar, flour, baking soda, and salt.
Add eggs and the entire can of crushed pineapple with all the juices.
Mix until just combined.
Step 3 – Add the Crunchy Topping
Pour batter into the baking dish.
Sprinkle pecans evenly across the top.
Follow with the brown sugar—yes, it seems like a lot… but trust me.
Step 4 – Bake
Bake for 40–45 minutes, or until a toothpick comes out clean.
Step 5 – Make the Icing
While the cake bakes, combine:
- evaporated milk
- sugar
- butter
in a saucepan over medium-high heat.
Bring just to a boil, remove from heat, and stir in vanilla.
Step 6 – Pour & Soak
Pour the hot icing over the hot cake immediately after it comes out of the oven.
Step 7 – Cool & Serve
Let the cake cool and absorb every sweet drop before slicing.
What to Serve with Granny Cake
- A scoop of vanilla ice cream
- Fresh berries
- Whipped cream
- Hot coffee (perfection!)
- A drizzle of caramel for extra indulgence
Tips for the Best Granny Cake
- Do not drain the pineapple—the juice is essential for moisture.
- Pour icing onto the cake while both are hot for proper absorption.
- Let it cool completely for the crackly top to set.
- Toast pecans beforehand for richer flavor.
- Overnight resting = even better taste and texture.
Storage Instructions
- Room temperature: 2 days (covered)
- Refrigerator: 5–6 days
- Freezer: Up to 3 months (wrap tightly)
To serve from frozen, thaw overnight, then warm slices gently if desired.
General Information
- Yield: 12–16 servings
- Category: Dessert
- Difficulty: Easy
- Flavor profile: Sweet, nutty, caramelized, nostalgic
Frequently Asked Questions
Can I leave out the nuts?
Yes! Replace with coconut or leave the topping as just brown sugar.
Can I make this ahead?
Absolutely—it’s even better the next day.
Can I use fresh pineapple?
Only if pulsed and mixed with its juices; otherwise the texture changes too much.
Does it need frosting?
Nope! The hot-pour icing is the frosting—and it’s magical.
Can I halve the recipe?
Yes—bake in an 8×8 pan and reduce baking time slightly.
Conclusion
This Homemade Granny Cake is the kind of recipe that feels like it’s been passed down for generations—moist, caramelized, comforting, and always welcome at the table. It’s simple to make, impossible to mess up, and deeply satisfying in that old-fashioned, from-the-heart way.
If you’re craving more nostalgic bakes—or anything featuring fruit, pineapple, or classic Southern-style flavors—I’ve got you covered. Just say the word!
Interactive Elements
If you make this cake (and I hope you do!):
⭐ Leave a review—your feedback means the world!
📸 Pin and share your baking photos on Pinterest—I LOVE seeing your creations!
Nutritional Information (Approx. Per Serving)
- Calories: 345
- Fat: 16g
- Saturated Fat: 6g
- Carbs: 47g
- Sugar: 36g
- Protein: 4g
- Fiber: 1g
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