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–+ servings

Granny Cake

This old-fashioned Granny Cake is the definition of comfort — a moist pineapple cake with a caramelized brown sugar and pecan topping that melts right into the surface. It can be made completely from scratch or with my DIY Cake Mix and Homemade Sweetened Condensed Milk for a foolproof shortcut that still tastes like it came straight from Grandma’s kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

Notes

  • If using a 14-ounce can of crushed pineapple instead of 20 ounces, add ¼ cup buttermilk to maintain moisture.
  • You can also substitute the dry ingredients above with 1 batch (4¼ cups) of my DIY Yellow Cake Mix — omit the flour, sugar, baking powder, baking soda, and salt, and continue with the rest of the recipe as written.

Topping

  • 1 cup  brown sugar, packed
  • 1 cup chopped pecans or walnuts

Glaze Options

Gari’s Galley Condensed Milk Glaze

  • 1 can Homemade Sweetened Condensed Milk (or 1 can store-bought)
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • Pinch of salt (optional — enhances flavor)

Traditional Granny Glaze

  • 1/2 cup  butter
  • 1/2 cup evaporated milk
  • 1 tsp  vanilla extract
  • Pinch of salt (optional — enhances flavor)

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
    Mix wet ingredients: In a large bowl, whisk eggs until smooth and slightly frothy. Add crushed pineapple (with juice) and vanilla; whisk to combine.
    Add dry ingredients: In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Gradually stir the dry mixture into the wet until just combined — do not overmix. (Add ¼ cup buttermilk if using a 14-oz can of pineapple.)
    Assemble: Pour batter into the prepared pan. Evenly sprinkle the brown sugar and pecans over the top before baking.
    Bake for 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
    Start the glaze about 10 minutes before the cake is done baking so it’s ready to pour while hot.
    Make the glaze:
    For the Traditional Glaze, combine butter, evaporated milk, vanilla, and salt in a small saucepan. Bring to a gentle simmer, stirring until smooth.
    For Gari’s Condensed Milk Glaze, combine condensed milk, butter, vanilla, and salt. Heat gently over medium-low, stirring until smooth and glossy (about 2–3 minutes).
    Finish the cake: As soon as the cake comes out of the oven, pour the hot glaze evenly over the top. It will soak into the brown sugar layer as it cools, creating a buttery caramel-like finish.
    Rest before serving: Allow the cake to sit for at least 20 minutes before cutting, so the glaze can set and the crumb firms up slightly.
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