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Granny Pineapple Pecan Cake with Creamy Vanilla Icing Recipe

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4.2 from 57 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 15 servings

Description

Granny Cake is a moist and flavorful pineapple cake topped with a rich, buttery glaze and crunchy pecans. Perfectly baked to golden perfection, this classic dessert combines the sweetness of crushed pineapples with a luscious topping of evaporated milk, brown sugar, and butter. Serve it warm or cooled with your choice of vanilla ice cream, whipped topping, or fresh whipped cream for an irresistible treat.

Ingredients

Cake Batter

  • 1 1/2 cups granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 20 ounce can undrained crushed pineapples

Topping

  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 1 cup evaporated milk
  • 1/2 cup granulated sugar
  • 1/2 cup salted butter
  • 1 teaspoon vanilla extract

Optional Toppings

  • Vanilla ice cream
  • Whipped topping
  • Fresh whipped cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with nonstick spray or butter to prevent sticking and ensure even cooking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
  3. Add eggs and pineapple: Crack in the 2 large eggs and add the undrained 20-ounce can of crushed pineapples. Mix thoroughly until the batter is smooth and evenly blended.
  4. Assemble the cake: Pour the batter into the prepared baking dish and spread it evenly across the bottom. Sprinkle 1 cup of chopped pecans and 1 cup of packed brown sugar evenly over the top to create a crunchy, sweet layer.
  5. Bake the cake: Place the dish in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs adhering to it.
  6. Prepare the topping: When there are about 10 minutes left of baking time, start the topping. In a medium saucepan over medium heat, combine 1 cup evaporated milk, 1/2 cup granulated sugar, and 1/2 cup salted butter. Bring the mixture to a gentle boil and let it boil for exactly 1 minute to thicken.
  7. Finish topping and cool: Remove the saucepan from heat and carefully stir in 1 teaspoon vanilla extract. Once the cake has finished baking, pour this hot icing evenly over the warm cake. Allow the cake to cool slightly or completely before serving.
  8. Serve: Add optional toppings such as vanilla ice cream, whipped topping, or fresh whipped cream to enhance the dessert experience as desired.

Notes

  • You can substitute chopped walnuts for pecans if preferred.
  • Ensure not to overbake to keep the cake moist and tender.
  • The icing should be poured while the cake is still warm for better absorption.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Allow the cake to cool completely before slicing for neater servings.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/granny-pineapple-pecan-cake-with-creamy-vanilla-icing-recipe/