Homemade Granny Cake

There’s something about the words “Granny Cake” that instantly feels like a warm hug from the past. This Homemade Granny Cake is an old-fashioned delight—a pineapple-based cake topped with crunchy pecans and brown sugar, then soaked in a rich buttery icing. The result? Moist, sweet, and outrageously comforting. It’s the kind of dessert that was made in church basements, family reunions, and grandma’s kitchen with a worn-out wooden spoon and lots of love.

I still remember the first time I tried Granny Cake at a family potluck in Tennessee. One bite and I was hooked: the sweet-tart pineapple base, the caramelized pecan topping, and that warm, buttery icing poured on fresh from the stovetop. It was simple, rustic, and unforgettable. And now it’s become one of my most requested recipes for holidays, birthdays, or “just because” days.

Why You’ll Love This Granny Cake

• One-bowl batter – Quick to mix, no mixer needed!
• Moist texture – Thanks to pineapple and a buttery icing soak
• Crunchy topping – Brown sugar and pecans create a caramelized crust
• Classic flavor – Tastes like something grandma used to make
• Perfect for gatherings – Makes a large 9×13 cake to feed a crowd

Ingredients

For the Cake:

• 1½ cups white sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 (20 oz.) can crushed pineapple (with juice)
• 1 cup brown sugar (for topping)
• 1 cup chopped pecans (for topping)

For the Icing:

• 1 cup evaporated milk
• ½ cup white sugar
• ½ cup (1 stick) unsalted butter
• 1 tsp vanilla extract

Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Whisk and spatula
• Small saucepan for icing
• Toothpick or bamboo skewer

Step-by-Step Instructions

1. Preheat Your Oven

Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with oil or non-stick spray.

2. Make the Batter

In a large mixing bowl, whisk together:

• 1½ cups white sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Add:

• 2 large eggs
• 1 (20 oz.) can crushed pineapple with juice

Stir by hand until fully combined. The batter will be loose and slightly lumpy—don’t worry, that’s perfect.

3. Add the Topping

Pour the batter into your prepared dish. Then evenly sprinkle over:

• 1 cup brown sugar
• 1 cup chopped pecans

These will caramelize slightly as the cake bakes, forming a rich, sweet top layer.

4. Bake

Place in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

5. Prepare the Icing

While the cake bakes, prepare your icing:
In a saucepan over medium heat, combine:

• 1 cup evaporated milk
• ½ cup white sugar
• ½ cup (1 stick) unsalted butter

Stir constantly until the butter is melted and the mixture reaches a gentle boil. Remove from heat and stir in:

• 1 tsp vanilla extract

6. Soak the Cake

As soon as the cake comes out of the oven, poke holes all over the top using a toothpick or skewer. Slowly pour the hot icing over the cake. Let it seep in deeply—it will make every bite moist and flavorful.

7. Cool and Serve

Allow the cake to cool completely in the dish so the icing can fully absorb. Once cooled, cut into squares and serve.

Tips for the Perfect Granny Cake

• Don’t drain the pineapple! The juice is essential for moisture and flavor.
• Use fresh pecans for best crunch and flavor—stale nuts can ruin the topping.
• Make ahead friendly – The cake tastes even better the next day.
• Add spice – A pinch of cinnamon or nutmeg in the batter gives warm depth.
• Switch it up – Try walnuts instead of pecans or use coconut sugar in the icing for a different twist.

Serving Suggestions

• As-is for dessert – Room temperature or lightly warmed
• With whipped cream or a scoop of vanilla ice cream
• On a brunch table – Great paired with coffee or tea
• For potlucks or holidays – A surefire crowd-pleaser

Storage & Freezing

To store: Keep the cooled cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

To freeze: Cut cooled cake into squares, wrap individually, and freeze in a ziplock bag for up to 3 months. Thaw in the fridge or microwave for a quick treat.

Frequently Asked Questions

Can I make this without pecans?

Yes! You can skip the nuts or substitute walnuts or chopped almonds.

What if I don’t have evaporated milk?

Substitute with half-and-half, whole milk, or even heavy cream for a richer finish.

Can I use fresh pineapple?

Absolutely, but you’ll need to blend it into a pulp and include its juice for the same moisture level.

Is this cake overly sweet?

It’s sweet, but the tangy pineapple and buttery icing balance it beautifully. Serve in small squares if you prefer a lighter portion.

Final Thoughts

This Homemade Granny Cake is more than a recipe—it’s a tradition. Whether you grew up with this cake on your grandma’s table or you’re discovering it for the first time, its charm lies in its simplicity. Moist, dense, and full of flavor, it’s the kind of dessert that fills a room with warmth and brings people together.

Bake it once, and you’ll understand why it’s passed from generation to generation. And trust me—when that buttery icing seeps into the soft crumb and meets the caramelized pecan top, it’s like a hug for your taste buds.

The Goods