Grandma’s food is simple and does not pretend to be luxuriously served in Michelin-starred restaurants. But the taste of her pastries is impossible to forget. You can smell her pastries from miles away you might come running for a bite. You simply have to try my Granny cake with coconut!
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HOMEMADE GRANNY CAKE
The homemade granny cake is just like that! Simple, easy to make, soft, and incredibly juicy. And it’s very cozy during winter.
The perfect combination of pineapple, nuts, and evaporated milk.
I just want to make myself a cup of herbal tea, cut a piece of this cake, wrap oneself in a warm blanket, and watch the kindest movie.
THE INGREDIENT YOU’LL NEED TO MAKE HOMEMADE GRANNY CAKE
Cake
- 1 1/2 cups white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup brown sugar (for topping)
- 1/2 teaspoon salt
- 2 large eggs
- 1 (20 oz.) can crushed pineapples, with juice
- 1 cup pecans, chopped (for topping)
Icing
- 1 cup evaporated milk
- 1/2 cup white sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla
HOW DO I MAKE MY HOMEMADE CAKE MORE MOIST AND FLUFFY?
For baking, you only need to use the necessary ingredients indicated in the recipe. It is important to keep the exact proportions. For example, too much flour will make the cake dry.
Some products (baking soda and baking powder) are not interchangeable. Also, do not bake the cake for too long.
To make the cake moist, as in the case of Granny cake, prepare icing, pierce the finished pie in several places with a toothpick and fill in the icing. Let the cake soak for a couple of hours.
- First, we mix sugar, flour, baking soda, and salt.
- Then add eggs, pineapple crushed with juice, and mix with a spoon.
- Pour the dough into a mold, sprinkle with a layer of chopped nuts, and also cover with a layer of brown sugar, and bake.
- Meanwhile, we mix the evaporated milk, sugar, and butter in a separate saucepan, bring this mixture to a boil over low heat, and then pour the icing over the finished pie
Storing and freezing instructions:
The shelf life of granny cake is about 5 days, provided it is stored in a refrigerator. It is advisable to cover it with parchment or cling film to prevent it from drying out.
If you need to freeze the cake, cool it completely after baking first.
Wrap with cling film in two layers and put in the freezer. Defrost at room temperature overnight before use.
Prepare icing and saturate the cake with it. You can also freeze a cake already soaked in icing in the same way.
RECIPE TIPS;
- Pierce the cake with a toothpick in several places then pour the icing.
- Bake the cake the day before and leave it to soak overnight with glaze.
IF YOU LIKE THIS RECIPE, HERE ARE A FEW MORE I THINK YOU’RE GOING TO LOVE!
- Lemon Cake To Die For!
- Amazing Lemon Brownies
- Creamy Lemon Squares
How to Make Granny Cake?
Homemade Granny Cake
The perfect combination of pineapple, nuts, and evaporated milk.
4.90 from 69 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 10
Ingredients
Cake
- 1 1/2 cups white sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 (20 oz.) can crushed pineapples, with juice
- 1 cup brown sugar (for topping)
- 1 cup pecans, chopped (for topping)
Icing
- 1 cup evaporated milk
- 1/2 cup white sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla
Instructions
Preheat the oven to 350º F and lightly grease a 9x13 inch baking dish with oil. In a large bowl combine white sugar, flour, baking soda, and salt, whisk.
Then add eggs, crushed pineapples with juice and mix with a spoon until smooth.
Pour the batter into a baking dish.
Sprinkle the dough with chopped pecans and brown sugar. Place the baking dish in the oven, bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and dry.
Icing: Mix evaporated milk, white sugar, and butter in a little saucepan over medium heat and bring it to a boil. Remove icing from heat, add vanilla, and stir.
Take the pie out of the oven, prick it with a toothpick or bamboo skewer around the entire perimeter. This is necessary in order for the icing to saturate the entire pie.
Pour hot icing over the cake and let cool completely. Cut into pieces and serve.
Notes
- The finished glaze hardens quickly, so start cooking it 5 minutes before the end of baking.
- The amount of brown sugar for topping can be reduced by 2 times, the main thing is that sugar evenly covers the layer of nuts. Then it is caramelized in the oven and you will get a delicious crispy layer.
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Reader Interactions
Comments
Kim
This cake is sinfully delicious—you feel a little guilty hankering for another piece. I didn’t have regular condensed milk on hand and used a can of sweetened coconut milk i had instead. Because my condensed milk was sweeten, I didn’t add the sugar required for the glaze. It was still delicious and easy to make. It was a crowd pleaser at my house.Reply
- Betty Gick
I accidentally used orange extract instead of vanilla in the sauce you pour over the cake. But it was so good with the pineapple flavor of the cake that I think I’ll make it that way every time now!Reply
- Nannieof12
This is one of my favorite recipes to use when I’m having dinner guests (or any guests). Very simple to prepare and sooo good to eat. Thank you for sharing!Reply
I just made this cake (pie). The recipe calls it both! I was expecting the icing
to get a little thick but it is very thin and runny. I poured it over the cake and
“had” to sample a bite out of the corner. Yum, Yum. I’ll wait for it to get cool
before I sample with a big piece. Very good taste.Reply
- Ashley - 100krecipes
So happy you enjoyed it, Sandra!!
Reply
Oh my goodness. This cake is delicious!! It was so easy to stir together. I didn’t have evaporated milk but I had sweetened condensed milk (eagle brand). Since it is sweetened I used it and did not add sugar. I did add the stick of butter and the vanilla. It worked perfectly. I will definitely make this again.Reply
- Ashley - 100krecipes
Excellent! Love those ideas!
Reply
- Robbin
Wonderful cake! I made it for my dad a few weeks ago and just made again for a carry in! I did mess up and put the brown sugar down first then pecans, it was still great! I would like to try with peaches sometime. This is an amazing and simple dessert to make!Reply
- Ashley - 100krecipes
Thank you so much! I’m so happy you enjoyed it!! 😀
Reply
- Debbie
You suggested letting the icing soak onto the cake overnight should that be in the refrigerator?Reply
- Linda
I’m still confused about what kind of sugar to use in the icing. Is there an additional glaze of powdered sugar and milk?
Reply
- Ashley - 100krecipes
No. The only glaze you need to pour over the cake is the one you have to make by mixing the evaporated milk, granulated sugar, and butter, and cooking it until the sugar dissolves.
Reply
- Linda
Thanks so much!!! My husband and I call this a keeper! Thanks so much for the fabulous recipe!!! ❤️👏👏🤗😍❤️Reply
- Cathy Littral
My family loves this cake!
Our oldest son requests this for his birthday every year!- Ashley - 100krecipes
Aw thank you! I’m SO happy to hear that 🥰
Reply
- Christine
Followed the instructions and it turned out good.Reply
- Mary Adams
I made half recipe since it is only me eating it except my granddaughter had 3 pieces. Really good. Made exactly as recipe states but half ingredients in an 8 x 8 glass dish.Reply
- Monique
Finally made this delicious cake! The whole family loved it! Definitely a keeper!!Reply
- Linda Grant
Tried “Granny Cake” recipe and 😋😋, sooo good, easy to prepare and look forward to making it again!Reply
- 100krecipes
So glad you loved it! Thanks so much for the 5 star rating!
Reply
- Jennifer Schatzle
can I add ripe bananas too?
Reply
- 100krecipes
Yes, I think it will be great. add one or two ripe bananas, mashing them with a fork beforehand.
Reply
- Sheryl Granade
Can you freeze the cake
Reply
- 100krecipes
Yes, after baking, wait until it cools completely. wrap with cling film in two layers and put in the freezer. defrost at room temperature overnight before use. prepare icing and saturate the cake with it.
Reply
- Penni
I have a Granny Cake recipe with all the same ingredients. The only thing different is that my recipe has you put the nuts & brown sugar in the bottom of the pan, then mix the rest up & pour it over the nuts & brown sugar. The glaze for the top is the exact same ingredients & I don’t poke holes in the cake, I just use a spatula to “encourage” it to soak in all over.
The next time I make it I’m going to try the “hole poking trick”! This is the most moist & delicious cake I have ever made & it is the most requested cake in our family. My husband used to make it & take it to work for parties.
Thank you for sharing your version,Reply
- 100krecipes
Thanks for the suggestions. So glad you decided to try it again and customize it to your liking. 🙂
Reply
- Joeleen
Decided to give this a try ..and boy and i happy i did ! Its absolutely delicious and i will be making this over again for special occasions to share ..Thank you ..Reply
- Peggy
I made it tonight may 13th it was the I ever made also so moist it was delicious however a little to sweet but I will make it againReply
- Julie
Could you use apple pie filling instead of pineapple?
Reply
I am making this tomorrow for a small get together with some friends. I am really looking forward to this Granny cake. Will let you know how it turns out
Reply
- 100krecipes
How wonderful, Sherry! So glad you decided to give it a try, I’d love to know how it turns out!
Reply
- Grace Lackey
My icing never got hard. Kinda stayed gooey. however cake tastes so good.Reply
- Gramma Sue
For a smaller family use two 1 1/2 quart baking dishes. A 9 X13 dish typically holds 3 quarts. Follow the instructions, dividing the batter between the two containers. When cooled, cover one cake with plastic wrap then seal in a zipper seal freezer bag and freeze for another time. Enjoy the one you do not freeze.
Reply
- Bekah
Hi:) just came across your recipe for Granny Cake, when I saw it I said to myself, I bet this is a Fruit co*cktail Cake (a recipe a lady brings to church a lot, that we all love!) anyway I read the recipe and guess what it’s just like what she brings, except she uses canned fruit co*cktail in hers! It is sooo addictive and moist and sweet!!! I know this will be good! I’m going to make it and take it to church and tell her this story! 😁
Reply
- Susan
Making cake today. I was going to use a Bundt pan. Put the pecans and brown sugar on bottom of pan. I might toast pecans slightly first. Do you think this would be ok to do?? Thanks!
Reply
- 100krecipes
Hi Susan, that should be great! roasted pecans in caramel
Reply
I want to make it in a Bundt pan too. How long should I bake it?Reply
- 100krecipes
I haven’t tested it, but I would recommend starting checking the cake, piercing it with a bamboo skewer, after half an hour from the start of baking.
Reply
- Linda Barr
I have made this cake in a 9X13. It is so delicious! Could I bake this cake in a tube pan? It’s so moist, I worry it might crumble or fall apart when sliced! Also baking time?
Reply
- Pat Hardwick
Exactly how long do you boil the topping before pouring it on the cake?
Reply
- 100krecipes
Hi Pat,
Just bring icing to a boil. Once the mixture boils, remove from heat, add vanilla, stir and pour over the cake.
Reply
- Cindy Thomas
Yummy! And easy as can be!Reply
- Franky Ruth
Love to get recipes by email
This and upcomingMissed the request to have sent
Reply
- 100krecipes
Thanks, Franky sent your email to contact@100krecipes.com
Reply
I would love to purchase granny cook book if possible or 100 recipe cook book.
Reply
- 100krecipes
Thanks, Nancy I appreciate that, The ebook of 100krecipes will be launched soon for free, Stay tuned,
Reply
- Angie
I made this a couple of months ago and it’s just me and my husband now. He told me to never make it again because he ate the whole thing in about 3 days lol but I’m making it again today for my son and his family! I know they will love it! Thanks for sharing!Reply
- 100krecipes
Hi angie, I’m so glad you enjoyed it enough to give it 5 stars. I really appreciate you coming back to let me know.
Reply
- Selma
What do you mean that the brown sugar can be reduced X2 times?
Reply
- 100krecipes
Hi Selma,
There is sugar in the dough, sugar in icing. If you want a cake that isn’t too sweet, use half a cup of brown sugar instead of a cup for topping.
Reply
- Joanna
Is evaporated milk the same as condensed milk? Can you suggest any substitute for evaporated milk?
Reply
- 100krecipes
Hi Joanna,
Evaporated and condensed milk are not the same thing. Evaporated milk is not sweet, unlike condensed. You can replace it with the following options:
1) half and half
2) whole milk or nut/ almond/rice milk. In this case, it will need to be prepared. Pour double amount of milk into a saucepan, bring to a boil and cook over low heat, stirring constantly, until the amount of milk is halved.Reply
- Margie
Didn’t change a thing one thing, did exactly what the recipe called for. Made this for a small family get together. I can tell that everyone is going to love this! Very simple ingredients and quick to make. Thank you for this lovely recipe!!
Reply
- 100krecipes
Fantastic! I’m so glad you love them so much.
Reply
- Kelly
Delicious but wow that’s a lot of sugar! I usually half amount of sugar in carrot cake so gonna try with granny cake as well 🤞🏻
Reply
- 100krecipes
Hi Kelly,
Yes of course! it’s a matter of taste. the amount of sugar can be halved if necessary!
Reply
- D. Booker
It calls for white sugar, is that granulated or powdered sugar in the icing?
Reply
- 100krecipes
Hi Booker,
Yes For the icing granulated sugar works well!
Reply
- sandra harris
My grandson can’t have nuts. Can you substitute anything else in the icing?
Reply
- 100krecipes
Hi Sandra,
You can use almonds, take chopped almonds, or petals. Alternatively, you can replace nuts with old-fashioned oatmeals.
Reply
- Lisa
How do you store it? Should I wait for it to cool all the way then plastic wrap? I just finished and I made it for tomorrow.
Reply
- 100krecipes
Hi lisa,
Yes, after cooking, cool the pie completely, wrap with cling film, or transfer to a container with a lid. This will keep your cake moist. Store in refrigerator for up to 6 days.
Reply
- Toni
Hi. I know I should know this but my brain isn’t working right now haha. It says to poke around the perimeter, do you mean just around the edges of the cake? Sounds delicious
Reply
- 100krecipes
Hi Toni,
Yes, I mean to pierce the whole cake with a bamboo skewer, both the center and the edges. So that the icing is absorbed and your pie is juicy.
Reply
- Carol
Looks wonderful do you think gluten free flour would work?
Reply
- 100krecipes
Ha Carol,
I didn’t make this pie with gluten-free flour, but I think almond flour will work great here.
Reply
- Janet
Says the icing will caramelize in the oven?????? Recipe does NOT SAY TO PUT BACK IN OVEN AFTR PUTTING on icing
Reply
- 100krecipes
Hi Janet,
No, I mean that brown sugar, which is sprinkled over nuts, caramelizes in the oven. the icing made with white sugar and poured over the finished cake.
Reply
- Sandra
Hi!
I love pineapple! Unfortunately, over the years I get a worse allergic reaction each time I have some (cooked or raw). Instead of the pineapple do you have any suggestions for substitution?Reply
- 100krecipes
Hi Sandra,
I think you can experiment with the following products:
1) pear in its own juice (if fresh, you should take a hard variety)
2) orange or grapefruit (the slices should be peeled off the film). When adding fresh fruit, be sure to add half a cup of juice (apple / citrus) to the dough, enjoy!
Reply
- Cynthia
I think canned Mandarin oranges
should work.Reply
In one place the recipe calls for sliced pineapple and in another it calls for crushed pineapple. Which was intended?
Reply
- 100krecipes
Hi Barbara,
Good question, crushed pineapple works best for this recipe. I only had pineapple tidbits available, so I sliced them to the size I needed. You are free to use rings, or even fresh pineapple. Just cut it into small cubes. In case of using fresh pineapple, add half a cup of packaged juice.
Reply
Can you substitute cake flour instead of regular flour
Reply
- 100krecipes
Hi Saundra,
Yes, you can. To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. It means, for this recipe you need to take 2 cups + 4 tbsp cake flour.
Reply
- Fran
Saundra,
Did you mean to say cornstarch instead of cake flour?Reply
Oh my goodness ! Both my boys and hubby are a big granny cake fan and can have anything which has that flavor! ThanksReply
- 100krecipes
Thanks, Sonia That’s so kind of you! 🥰
Reply
- Tara f
Amazing The whole family loves it!! Thanks for sharing!!
Reply
- 100krecipes
Thanks, you for coming back to let me know how much you love it,
Reply
- Teresa
This is one of the best granny cakes that I have ever tried. I will definitely be making this again and again since my kids are raving for it!Reply
- 100krecipes
Hi Teresa,
That was so sweet of you to make it for her. Glad everyone enjoyed it! ❤️
Reply
- Paula Selph Locklear
Can you use self rising flour instead? Just omit the salt and baking soda? Also, can you just heat a can of condensed milk with the tsp of vanilla instead of making the icing?
Reply
- Gloria
Hi Paula, I made this cake yesterday, all though over all it was good BUT it was soo sweet. If I make again I would have to reduce the amount of sugar alot. This was by far the sweetest dessert I’ve ever had.Reply
