Easy Granny Cake Recipe
Indulge in this old-fashioned Granny Cake recipe – a moist pineapple cake drenched in a warm brown sugar glaze and topped with crunchy walnuts. Ready in just over an hour, it’s an effortless sweet treat or dessert that’s as comforting as a hug from grandma!
There’s something irresistibly comforting about this Granny cake recipe. It’s a moist pineapple-infused cake soaked in a warm buttery brown sugar glaze and studded with crunchy walnuts (or pecans). Whether it’s the simplicity of pantry-staple ingredients or the way the buttery topping seeps into every bite, this dessert will instantly transport you to the good ol’ days. Best of all? It comes together in just over an hour, with most of that time being hands-off baking.
Looking for more pineapple cakes? Be sure to try this multi-layered Pineapple Dream Cake or this classic Upside Down Pineapple Cake Recipe. And if you love a good old-fashioned cake, we love this Cocktail Cake recipe, too!
Why is it called “Granny cake?”
This Grandma cake recipe, also known as “Do nothing cake” earns its name from its old-school charm! Think simple ingredients, fuss-free prep, and the kind of dessert that’s been passed down through generations. I loved it when my mom would make this recipe 50 years ago!
The real magic of the mouth-watering flavor and texture of this cake lies in the poke-and-soak method, much like this Pineapple Poke Cake. A warm butter sugar topping seeps into the warm cake through crafted holes, creating pockets of caramel-like goodness. Some say it’s called “Granny Cake” because it’s so forgiving (no fancy techniques!) and always satisfies, just like grandma’s cooking!
Ingredients needed to make Granny cake recipe
For the Cake:
- Granulated sugar: Granulated sugar is the common choice for cake batter. For a deeper flavor, swap 1/2 cup with light brown sugar.
- Eggs: Allow your eggs to reach room temperature for easy mixing. For an egg-free cake, use 1/4 cup unsweetened applesauce per egg.
- Crushed pineapple (with juice): This is the star ingredient! Use fresh pineapple (blended with 1/4 cup water) if canned pineapple isn’t available.
- All-purpose flour: For a lighter texture, substitute 1 cup with cake flour.
- Baking soda: Reacts with the pineapple’s acidity for the perfect rise.
- Kosher salt: Balances sweetness. Reduce to 1/4 tsp if using salted butter in the topping.
- Vanilla extract: For added depth of flavor. Add 1/2 teaspoon of almond extract for nutty notes.
For the Topping:
- Unsalted butter: Salted butter works too, just omit any added salt in this recipe.
- Light brown sugar: Creates a caramel-like glaze. Dark brown sugar will create a stronger molasses flavor.
- Evaporated milk: This is rich and creamy – ideal for the decadent topping and creamy consistency. You can swap it with half-and-half or coconut milk in a pinch.
- Vanilla and almond extract: The almond extract is optional but I highly recommend it!
- Pecans or walnuts: Toast them first for extra crunch and depth of flavor. Feel free to omit these for a nut-free cake.
How do you make this Grandma cake recipe?
Prepare the cake batter:
- In a large bowl, whisk together sugar, eggs, and pineapple (with juice) until smooth.
- Gently fold in flour, baking soda, and salt.. Stir in the vanilla extract.
- Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–35 minutes until golden. Cool the cake for about 5 minutes.
Make the topping:
- Melt the butter in a saucepan over medium-low heat. Stir in brown sugar until dissolved.
- Gradually add evaporated milk, stirring constantly until the mixture bubbles lightly.
- Stir in the vanilla and almond extracts off heat.
Assemble the cake:
- Poke dozens of holes in the warm cake with a skewer.
- Slowly pour the topping over, letting it soak in. Sprinkle the cake with nuts.
- Cool the cake for 30 minutes before slicing. This lets the glaze set.
Serving
Granny Cake is the perfect dessert to follow Hawaiian BBQ Chicken, Charred Grilled Corn Salad, or anything grilled!
This Granny pineapple poke cake also shines at potlucks and other gatherings. Pair it with Grilled Apricots for a summer twist with a scoop of Old-Fashioned Homemade Vanilla Ice Cream or whipped cream.
Sandy’s tips and substitutions:
- Storage: Store leftover Granny cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. The flavors deepen over time!
- Freezing: Wrap the cooled Hawaiian poke cake in plastic and foil for up to 3 months. Thaw the cake overnight in the fridge and allow it to sit at room temperature for about 15 minutes before serving again.
- Make ahead: You can bake the cake ahead of time and even freeze it for up to a month before poking holes in it and topping it right before serving.
- Fruity twist: If you don’t like pineapple, make this cake with canned peaches (diced) and the juice.
- Nuts: Swap walnuts for pecans, toasted coconut or chopped pretzels for salty-sweet contrast.
- Gluten-free: Use a 1:1 gluten-free flour blend, and add 1/2 teaspoon of xanthan gum if needed.
- Even soaking: Poke holes deep into the cake without going straight through the cake and close together for maximum topping distribution throughout the cake.
- Topping consistency: If the topping thickens too much, rewarm it with 1 teaspoon of milk to loosen it. It must be a pourable consistency to seep into the holes.
- Double the recipe: Bake in two pans when catering to a crowd (adjust baking time by 5-10 minutes).
- Don’t overmix: Be careful that you don’t overmix the cake batter or you will create an overly dense cake.
More fruity cakes you may want to try:
- Buttermilk Pear Cake
- Lemon Poke Cake
- Strawberry Banana Pudding Cake
- Sour Cream Blueberry Cake
- Banana Sheet Cake
Get the Recipe:
Easy Granny Cake Recipe
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 large eggs
- 20 ounce can crushed pineapple, with juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup unsalted butter, 1 stick
- 1 cup light brown sugar packed
- ¾ cup evaporated milk, room temp
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup chopped pecans or walnuts optional
Equipment
Instructions
- In a large bowl, mix together 2 cups of granulated sugar, eggs, and crushed pineapple (including the juice). Stir until combined.
- Pour in all-purpose flour, baking soda, and ½ teaspoon salt. Stir until everything is just mixed, but don’t over mix. Stir in vanilla extract until combined with the other ingredients.
- Pour the batter into a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Spread the cake batter evenly.
- Bake the cake for 30-35 minutes or until the top is golden brown.
- Allow the cake to cool for 5 minutes before poking holes in the cake for the topping.
- Start to make the topping towards the end of the cake’s baking time.
- In a medium saucepan over medium-low heat, melt the 1 stick of butter until melted.
- Stir in brown sugar until fully dissolved and smooth.
- Add the evaporated milk (at room temp) and slowly add it to the saucepan, stirring constantly. Continue stirring gently until the mixture is smooth and just starts to bubble.
- Immediately remove the topping mixture from the heat and stir in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract.
- Once the cake is cooled for about 5 minutes, poke holes all over the cake using a skewer or fork. Continue to let the cake cool for 5-10 more minutes.
- Next, slowly pour the warm topping evenly over the top of the cake. Let it soak in and settle.
- Sprinkle 1 cup of chopped pecans or walnuts on top. Allow the cake to cool for at least 30 minutes before cutting and serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
