This Homemade Granny Cake Recipe is moist, loaded with crushed pineapple, and topped with brown sugar, walnuts, and a buttery glaze.
You ever bite into something and feel like you’ve traveled back in time? That’s exactly what happens to me with Granny Cake. One bite, and suddenly, I’m eight years old, standing on a chair in my grandma’s kitchen, watching her work her magic. She never measured anything properly (a “dash” of this, a “handful” of that), yet somehow, it always came out perfect.
I can still remember how the whole house smelled while it baked—warm, sweet, and buttery, like something special was happening. And honestly? It kind of was. Granny Cake wasn’t just dessert; it was a tradition. A way to gather around the table, pour some coffee, and talk about everything and nothing at the same time.
So, when I tell you this cake is pure comfort food, I mean it. It’s easy, incredibly moist (thank you, pineapple!), and that buttery glaze that soaks into the cake? Unreal. If you’re looking for a dessert that tastes like a warm hug, you just found it.
Why You’ll Love This Homemade Granny Cake Recipe?
- It’s ridiculously easy. No mixer, no fuss—just mix, pour, and bake.
- Super moist and flavorful. The crushed pineapple keeps it soft and tender without being heavy.
- That glaze is everything. It soaks into the cake, making each bite melt-in-your-mouth good.
- You don’t have to be a pro baker. This is a classic “throw it together and let the oven do the work” kind of cake.
- Tastes even better the next day. If you can wait that long.
Ingredient Notes:
This cake isn’t fancy, but every ingredient pulls its weight.
- All-Purpose Flour – The foundation. Nothing too dense, just a nice soft crumb.
- White Sugar – Sweetens the cake without making it too rich.
- Baking Soda & Salt – Helps with texture and keeps the flavors balanced.
- Crushed Pineapple (with juice—don’t drain it!) – The not-so-secret ingredient that keeps the cake incredibly moist.
- Eggs – Holds everything together and gives structure.
- Vanilla Extract – Adds warmth and depth.
The Topping:
- Brown Sugar – Melts into the top as it bakes, adding a caramelized layer.
- Chopped Walnuts – Just enough crunch to balance out the soft cake.
The Glaze:
- Butter – Because all good things start with butter.
- White Sugar – Sweetens the glaze while keeping it light.
- Evaporated Milk – Makes it rich and creamy without being too heavy.
- Vanilla Extract – Just a little extra flavor boost.
How To Make Homemade Granny Cake?
Step 1: Preheat & Prep
Preheat the oven to 350°F (175°C). No need to grease the pan—this cake doesn’t stick.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Then, stir in the crushed pineapple (juice included!), eggs, and vanilla extract until just combined. It’s a no-mixer situation—just a good stir with a wooden spoon.
Pour the batter into a 9×13-inch baking dish.
Step 3: Add the Topping
In a small bowl, mix the brown sugar and walnuts. Sprinkle this mixture evenly over the top of the batter. It might look like a lot, but trust me, it melts into something wonderful as it bakes.
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Step 4: Bake Until Perfectly Golden
Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing at this point.
Step 5: Make the Glaze
While the cake bakes, melt the butter, sugar, evaporated milk, and vanilla extract in a saucepan over medium-low heat. Stir occasionally until the sugar fully dissolves. The glaze will look thin, but don’t worry—that’s exactly what we want.
Step 6: Pour the Glaze Over the Cake
As soon as the cake comes out of the oven, pour the warm glaze evenly over the top. It’ll soak in, making every bite extra moist and flavorful.
Step 7: Let It Set & Enjoy
Give the cake a little time to absorb the glaze (or don’t—who am I to judge?). Serve warm or at room temperature.
Storage Options:
- Room Temp: Cover and store for up to 3 days.
- Fridge: Keeps well for up to a week—the glaze soaks in even more!
- Freezer: Slice it up and freeze for up to 3 months. Just thaw and enjoy.
Variations and Substitutions:
- Swap the nuts – Not a walnut fan? Pecans or almonds work just as well.
- Add some spice – A little cinnamon or nutmeg gives it a warm, cozy twist.
- Coconut twist – Sprinkle shredded coconut on top before baking.
- Dairy-Free? – Use coconut milk instead of evaporated milk.
What to Serve with Homemade Granny Cake?
This cake is already pretty amazing on its own, but here’s how to make it even better:
- Vanilla ice cream – Warm cake + cold ice cream? Perfection.
- Whipped cream – Light, fluffy, and just sweet enough.
- Hot coffee or tea – Perfect with the pineapple’s slight tang.
- A drizzle of caramel sauce – Because why not?
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! In fact, it’s even better the next day when the glaze has fully soaked in.
Can I use fresh pineapple instead of canned?
Absolutely! Just blend it up and include all the juice.
Can I swap out the evaporated milk?
Yep! Whole milk or coconut milk work just fine.
This Homemade Granny Cake Recipe is comfort food at its best—simple, sweet, and packed with old-fashioned goodness. Whether you’re baking it for a special occasion, a family gathering, or just because you need a little happiness on a plate, I promise it won’t disappoint.
Now, I’ve gotta ask—have you ever had Granny Cake before? Or is this about to be your new favorite dessert? Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Granny Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 20-ounce can crushed pineapple (with juice, undrained)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup packed light brown sugar
- ½ cup chopped walnuts
For the Glaze:
- ½ cup unsalted butter
- ½ cup white sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven and Prepare the Baking Dish:
- Preheat the oven to 350°F (175°C). Use a 9x13-inch baking pan for this recipe. There is no need to grease the pan.
Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, white sugar, baking soda, and salt until evenly combined. Stir in the crushed pineapple (including its juice), eggs, and vanilla extract until the mixture is fully incorporated. Be careful not to overmix, as this can affect the cake’s texture.
Transfer to the Baking Pan:
- Pour the batter into the 9x13-inch baking dish, spreading it evenly with a spatula.
Prepare and Add the Topping:
- In a small bowl, combine the brown sugar and chopped walnuts. Sprinkle this mixture evenly over the cake batter before baking.
Bake the Cake:
- Place the cake in the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and set in the middle.
Prepare the Glaze:
- While the cake is baking, prepare the glaze. In a small saucepan, combine the butter, white sugar, evaporated milk, and vanilla extract. Cook over medium-low heat, stirring occasionally, until the butter is melted and the sugar has fully dissolved. The mixture will be thin but will thicken as it absorbs into the cake.
Glaze the Cake:
- Once the cake is finished baking, remove it from the oven and immediately pour the warm glaze over the entire surface, ensuring even coverage. Allow the cake to absorb the glaze as it cools.
Cool and Serve:
- Let the cake cool for at least 15-20 minutes before serving. It can be enjoyed warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!