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Granny Cake: a sensational recipe for an old-fashioned dessert

Total time: 65 Min
Difficulty: Low
Serves: 8 people
By Cookist

Granny cake is a richly flavored old-fashioned pineapple cake generously sprinkled with pecans and brown sugar and drenched in a decadent sweet buttery, milky glaze.

Granny cake is similar to poke cake – after the cake is finished baking, you'll poke holes in it with a wooden spoon, then pour the glaze over the top so it soaks into the cake. The result is a stunning, moist, tender dessert that will have everyone coming back for seconds.

Granny cake is perfect for picnics, potlucks, holidays, or any time you have a crowd to feed. Don't forget a scoop of ice cream or a spoonful or two of whipped cream to make your granny cake even tastier.


Tips for Making the Best Granny Cake

For an extra tropical kick, sprinkle some sweetened shredded coconut over the top of your granny cake.

Make gluten-free granny cake by swapping out the all-purpose flour for almond flour or your preferred gluten-free flour.

Treat yourself by serving your granny cake with some vanilla ice cream or some homemade whipped cream.


How to Store Granny Cake

Wrap the cake in cling film, or transfer it to an airtight container and store it at room temperature for up to 3 days. You can also freeze your granny cake for up to 3 months.

for the cake
White sugar
1 1/2 cups
All-purpose flour
2 cups
Baking soda
1 tsp
1/2 tsp
crushed pineapples, juice reserved
1 20-ounce can
Large eggs
for the topping
packed brown sugar
1 cup
pecans, chopped
1 cup
for the glaze
Evaporated milk
1 cup
Granulated sugar
1/2 cup
1/2 cup
pure vanilla extract
1 tsp

How to Make Granny Cake

Preheat your oven to 350F. Spray a 9×13-inch baking dish with cooking spray.

Sift the flour into a bowl. Whisk in the sugar, baking soda, and salt.

Add in the pineapple, and pineapple juice.

Beat in the eggs until smooth.

Transfer the batter to the baking dish.

Sprinkle the top with the brown sugar.

Scatter the pecans over the top of the cake.

Spread it evenly and sprinkle extra brown sugar over the pecans, if you want. Bake the granny cake for 40 to 45 minutes.

While the cake is baking, combine the evaporated milk, sugar, and butter in a pot.

Bring to a boil over medium heat, then take the pot off the heat.

Whisk in the vanilla and set aside.

Your granny cake is done baking when a toothpick inserted into the center comes out clean and crumb-free. Take the cake out of the oven.

Poke holes all over it.

Pour the glaze over the cake.

Leave the cake to cool to room temperature. The longer you leave the cake to soak in the glaze, the tastier it will be.

Slice, serve and enjoy!

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