Description

Sweet, nostalgic, and absolutely comforting, this Granny Cake is an old-fashioned Southern favorite that brings big flavor with simple pantry ingredients. Made with juicy crushed pineapple, brown sugar, and a warm coconut-pecan glaze poured over the top, it’s moist, rich, and full of charm—just like Grandma used to make. This easy sheet cake is perfect for potlucks, family gatherings, or any time you’re craving a down-home dessert.

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Ingredients

Scale

For the Cake:

2 cups all-purpose flour
1½ cups granulated sugar
1 tsp baking soda
½ tsp salt
2 large eggs
1 (20 oz) can crushed pineapple in juice (do not drain)
1 tsp vanilla extract

For the Topping:

1 cup packed brown sugar
½ cup chopped pecans
½ cup shredded sweetened coconut (optional but recommended)

For the Glaze:

¾ cup evaporated milk
½ cup (1 stick) unsalted butter
1 cup granulated sugar
1 tsp vanilla extract

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Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan with butter or nonstick spray.

Step 2: Make the Cake Batter

In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add eggs, pineapple (with juice), and vanilla.
Stir until just combined—do not overmix.
Pour batter into the prepared baking dish and spread evenly.

Step 3: Add Topping

Sprinkle the brown sugar evenly over the top of the cake batter.
Top with chopped pecans and shredded coconut if using.
Gently press the topping into the batter with the back of a spoon.

Step 4: Bake the Cake

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the glaze.

Step 5: Make the Glaze

In a medium saucepan, combine evaporated milk, butter, and sugar.
Bring to a gentle boil over medium heat, stirring constantly.
Boil for 2–3 minutes until sugar is dissolved and glaze is slightly thickened.
Remove from heat and stir in vanilla extract.

Step 6: Glaze the Cake

As soon as the cake comes out of the oven, pour the warm glaze evenly over the hot cake.
Let it soak in and cool for 15–20 minutes before serving.

Notes

Use Crushed Pineapple in Juice – Not syrup. The juice keeps the cake moist.
Don’t Drain the Pineapple – The liquid is key to the texture and flavor.
Pour Glaze While Cake Is Hot – It will absorb best and give that gooey finish.
Make It Ahead – This cake tastes even better the next day after soaking.
Customize It – Add chopped walnuts instead of pecans or skip the coconut if preferred.

Prep Time: 15 minutes
Cook Time: 45 minutes
Cuisine: Southern-American