Homemade Granny Cake

Here is a classic, beloved recipe for Homemade Granny Cake. This is a wonderfully moist and simple vintage cake, often topped with a brown sugar glaze or a coconut-pecan frosting. It’s a true comfort food dessert.

Table of Contents

This cake is known for its incredibly moist, spiced crumb and its easy, “dump-it-in-a-pan” style of mixing. The optional brown sugar glaze soaks into the warm cake, making it irresistible.

Ingredients:

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda

1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs, lightly beaten

1 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple, undrained

1 cup chopped walnuts or pecans (optional)

For the Brown Sugar Glaze (Optional but Highly Recommended):

½ cup (1 stick) unsalted butter
½ cup packed brown sugar
¼ cup milk (whole or 2%)

1 teaspoon vanilla extract
1 cup sweetened shredded coconut (optional addition to glaze)

Instructions:

1. Make the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

Make a well in the center of the dry ingredients. Add the beaten eggs, oil, and vanilla extract. Stir with a wooden spoon until just combined.
Stir in the entire can of undrained crushed pineapple and the chopped nuts (if using). The batter will be thin; this is normal.
Pour the batter into the prepared pan and spread it evenly.

Bake for 35 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean.

2. Make the Glaze (While the Cake is Baking):

About 5-10 minutes before the cake is done, prepare the glaze.
In a medium saucepan over medium heat, combine the butter, brown sugar, and milk. Bring to a boil, stirring constantly.
Let it boil for 2 minutes, then remove from heat and stir in the vanilla (and coconut, if using).

3. Glaze the Cake:

As soon as the cake comes out of the oven, immediately pour the hot glaze evenly over the top of the hot cake.

Use a spatula to spread it gently if needed. The glaze will seep down into the cake, creating amazing moisture and flavor.
Let the cake cool completely in the pan on a wire rack before serving.

Chef’s Notes & Tips:

The Secret to Moisture: The undrained pineapple is the key. It provides all the necessary liquid and fruitiness for the cake’s signature texture.

Pan Size: This cake rises nicely. A 9×13 inch pan is standard, but you can also use a 10-inch tube or bundt pan. Adjust the baking time; a bundt pan may need 50-60 minutes.
Glaze Variations:
- Cream Cheese Frosting: For a sweeter, thicker topping, skip the glaze and frost the cooled cake with cream cheese frosting.
- Without Nuts/Coconut: The cake is still delicious if you omit the nuts or coconut. It’s a great option for those with allergies.
Storage: Store this cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. It actually tastes even better the next day as the flavors continue to meld.
Serving: This cake is delicious on its own, but it’s also fantastic served warm with a scoop of vanilla ice cream.

Enjoy this taste of nostalgia