Homemade Granny Cake

A moist pineapple cake with brown sugar pecan topping—just like Grandma used to make.

The Granny Cake is one of those treasured vintage recipes that stands the test of time. It’s easy to make, incredibly moist, and loaded with flavor thanks to crushed pineapple and a luscious brown sugar pecan topping. There’s no frosting to fuss with—just a sweet buttery glaze that soaks right into the warm cake.

Whether you’re baking for a potluck, Sunday supper, or just want a comforting treat, this cake delivers old-fashioned flavor with minimal effort.

???? Ingredients (Serves 12)

For the Cake:

• All-purpose flour – 200g
• Granulated sugar – 200g
• Baking soda – 5g (1 tsp)
• Salt – 2g (¼ tsp)
• Eggs – 2 large (approx. 100g)
• Crushed pineapple (with juice) – 1 can (435g)
• Chopped pecans – 80g
• Brown sugar – 100g, packed

For the Brown Sugar Glaze:

• Unsalted butter – 100g
• Granulated sugar – 100g
• Brown sugar – 100g
• Evaporated milk – 80ml
• Vanilla extract – 5ml (1 tsp)

????‍???? Instructions

1. Preheat & Prepare

Preheat your oven to 175°C (350°F). Grease and flour a 23x33cm (9×13″) baking dish.

2. Mix the Cake Batter

• In a large bowl, whisk together flour, granulated sugar, baking soda, and salt.
• Add eggs and crushed pineapple (with juice). Mix until just combined.
• Pour batter into prepared baking dish and sprinkle evenly with chopped pecans and brown sugar.

3. Bake

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

4. Make the Glaze

While the cake is baking, combine butter, granulated sugar, brown sugar, and evaporated milk in a saucepan. Bring to a gentle boil over medium heat, stirring constantly. Remove from heat and stir in vanilla.

5. Pour Over Warm Cake

As soon as the cake comes out of the oven, slowly pour the warm glaze evenly over the top. It will soak in beautifully, giving the cake its signature moist texture and caramelized flavor.

???? Tips & Variations

• Let it rest: The cake is best after it rests for 1–2 hours so the glaze fully soaks in.
• Nut-free version: Simply skip the pecans or replace with shredded coconut.
• Add spice: For extra warmth, add 1 tsp cinnamon or ¼ tsp nutmeg to the batter.
• Make it a sheet cake: This is perfect for cutting into bars for gatherings.

???? Nutrition Info (Per Slice, based on 12 servings)

???? Storage

• Room Temp: Store covered at room temp for up to 3 days.
• Fridge: Lasts up to 5 days when refrigerated.
• Freeze: Freeze slices individually wrapped for up to 2 months. Thaw at room temp.