Description
Old-fashioned, sweet, and irresistibly moist, this Granny Cake is a Southern-style favorite that’s packed with warm, comforting flavors. With a soft pineapple-studded cake base, a crunchy brown sugar and nut topping, and a buttery caramel glaze poured over while warm, every bite is pure nostalgic joy. It’s perfect for holidays, potlucks, or just a cozy dessert at home.
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Ingredients
For the Cake:
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2 cups all-purpose flour
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1½ cups granulated sugar
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1 tsp baking soda
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2 large eggs
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1 can (20 oz) crushed pineapple with juice (do not drain)
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½ tsp salt
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1 tsp vanilla extract
For the Topping:
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½ cup brown sugar
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1 cup chopped walnuts or pecans
For the Glaze:
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1 cup evaporated milk
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½ cup unsalted butter
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1 cup granulated sugar
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1 tsp vanilla extract
Instructions
Step 1: Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Grease a 9×13 inch baking dish and set aside.
Step 2: Make the Cake Batter
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In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
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Add eggs, crushed pineapple with juice, and vanilla.
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Stir until well combined and smooth (batter will be slightly thick and chunky from the pineapple).
Step 3: Add the Topping Before Baking
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Pour the batter into the prepared baking dish and spread evenly.
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Sprinkle brown sugar evenly over the top.
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Add chopped walnuts or pecans on top of the brown sugar.
Step 4: Bake the Cake
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Bake in preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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While the cake is baking, prepare the glaze.
Step 5: Make the Glaze
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In a medium saucepan, combine evaporated milk, butter, and sugar.
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Bring to a gentle boil over medium heat, stirring constantly.
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Let simmer for 2-3 minutes until slightly thickened, then remove from heat and stir in vanilla.
Step 6: Pour the Glaze Over the Hot Cake
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As soon as the cake comes out of the oven, poke small holes all over the top with a fork or skewer.
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Slowly pour the warm glaze evenly over the cake.
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Let it sit for 15-20 minutes to soak in before serving.
Step 7: Slice and Serve
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Serve warm or at room temperature.
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Enjoy as-is or with whipped cream or a scoop of vanilla ice cream.
Notes
Use Pineapple in Juice – Not syrup, to keep the cake from being too sweet.
Don’t Drain the Pineapple – The juice is essential for moisture and flavor.
Toast the Nuts – For extra depth of flavor, toast the nuts before adding them.
Let the Glaze Soak In – This makes the cake ultra-moist and flavorful.
Make Ahead – It’s even better the next day as the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Cuisine: Southern-American