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This old-fashioned pineapple cake with warm butter icing has been making family gatherings special for generations. The combination of crushed pineapple in the moist cake topped with brown sugar and pecans creates an irresistible treat that tastes like it came straight from grandma's kitchen.
I first encountered this recipe at a church potluck where it disappeared faster than any other dessert. After begging for the recipe, I've made it for countless birthdays and holiday gatherings, earning requests for the recipe every single time.
- All purpose flour: Creates the perfect tender crumb structure
- Crushed pineapple with juice: Provides natural moisture and tropical flavor
- Brown sugar: Forms a caramelized top layer during baking
- Chopped pecans: Add essential texture contrast and nutty flavor
- Evaporated milk: Gives the icing its rich creamy consistency without being too heavy
- Unsalted butter: Allows you to control the saltiness while providing richness
- Vanilla extract: Rounds out the flavors with aromatic warmth
Step-by-Step Instructions
- Prepare the Batter:
- Combine the dry ingredients first to ensure even distribution of leavening agents. The sugar, flour, baking soda and salt need thorough mixing before adding the eggs and pineapple. This prevents any clumping and ensures a perfectly textured cake.
- Create the Perfect Base:
- Add eggs and crushed pineapple with all its juice. This might seem like a lot of liquid, but trust the process. The pineapple juice infuses the entire cake with flavor while providing the perfect amount of moisture. Stir until just combined to avoid overworking the batter.
- Layer the Magic:
- Pour the batter into your prepared pan, then sprinkle the brown sugar and pecans evenly across the top. This creates a self frosting effect as the sugar caramelizes and the nuts toast during baking. The contrast between the soft cake and crunchy topping makes this dessert special.
- Bake to Perfection:
- Bake in your preheated oven until golden and set. The toothpick test is crucial here. Insert it in the center and it should come out with perhaps a few moist crumbs but no wet batter. This usually takes exactly 43 minutes in my oven.
- Create the Warm Icing:
- While the cake bakes, prepare the luscious icing by combining evaporated milk, sugar and butter in a saucepan. Bring to a gentle boil, stirring constantly to prevent scorching. Once it reaches a boil, remove from heat immediately and stir in the vanilla extract.
- Apply the Finishing Touch:
- Pour the hot icing over the cake immediately after it comes out of the oven. This timing is crucial as the warm cake absorbs some of the icing while still allowing a layer to remain on top. The result is utterly divine.
The crushed pineapple is truly the star ingredient here. I once tried substituting fresh pineapple that I processed myself, but the canned variety actually works better in this recipe. Something about the consistent texture and sweetness level makes it perfect for this beloved family cake.
Make Ahead Wonder
This cake actually improves with time as the flavors meld together. You can bake it up to two days before serving, keeping it covered at room temperature. The moisture from the pineapple and icing keeps it from drying out, making it an ideal dessert when you need to prepare ahead for gatherings.
Serving Suggestions
While Granny Cake is perfect on its own, try serving it slightly warm with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm cake and cold ice cream creates magic on your palate. For brunch gatherings, pair small squares with fresh fruit and coffee for an unforgettable treat.
Storage Solutions
Keep leftover cake covered at room temperature for up to three days. For longer storage, refrigerate for up to a week, though the texture is best in the first few days. You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Make sure to crush it well and include the natural juice for moisture.
- → Can I substitute the pecans with other nuts?
Absolutely! Walnuts or almonds work well if you prefer a different nutty flavor.
- → How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean, usually after 40-45 minutes of baking.
- → Do I need to refrigerate the cake?
The cake can be stored at room temperature for a couple of days, but refrigerating it will keep it fresh longer, especially if the topping is still damp.
- → Can I make the icing ahead of time?
It's best to make the icing fresh and pour it onto the hot cake immediately for better absorption and texture.