This granny cake is called as such for a reason. It’s a classic cake just like your mom or grandma used to bake!
Tangy pineapple, crunchy walnuts, caramelized brown sugar, and a sticky glaze transform a simple white cake into a sensational dessert.
It’s rich, thick, and unbelievably moist. It’s cozy and refreshing at the same time, too.
I don’t think I’ll ever run out of great things to say about it. It’s the ultimate comfort food, and I can eat it all day.
Also, it’s impossible to mess up. Unlike other complicated cake recipes, this one does not require creaming, beating, or separating wet ingredients from the dry.
No matter how new or skilled you are at baking, this cake will always be moist, tender, and delicious.
Get ready to make your grandma proud by making this granny cake!
I am obsessed with this cake. Obsessed, I tell ya!
Why shouldn’t I be? Granny cake is an easy, one-bowl recipe that uses pineapple to make an outrageously moist cake.
It’s also topped with walnuts and brown sugar, because why not? As it bakes, the brown sugar turns into caramel and coats the walnuts.
The result is a sweet and crunchy candied walnuts. How awesome is that?
It doesn’t end there. To top it off is a sweet, sticky, and buttery glaze. The cake soaks in the glaze as it cools, making it extra-moist and majestic.
For the Cake:
- Eggs. They bind the ingredients together to make a smooth batter. They help make the cake rise, too.
- Canned Crushed Pineapple. Do not drain it! Leave the juice on for maximum moistness.
- All-Purpose Flour. The base of the cake.
- Granulated Sugar. For sweetness.
- Baking Soda. The leavening agent in charge of making the cake rise.
- Salt. To contrast the sweetness of the sugar.
- Vanilla Extract. Flavor enhancer.
For the Topping:
- Light Brown Sugar. For that deep, caramel flavor. You can add more or less depending on your taste.
- Chopped Walnuts. The crunch element to contrast the tender cake.
For the Glaze:
A sweet and buttery combination of butter, evaporated milk, granulated sugar, and vanilla extract.
Tips for the Best Cake
- Measure the ingredients accurately. Use the spoon and level method for the flour to avoid using more than what’s needed. Transfer the flour into the measuring cup with a spoon and level with the back of a knife or an offset spatula.
- Do not drain the pineapple. The juice is key to making the cake incredibly moist and flavorful.
- Do not overbake the cake. Start checking for doneness at the 20-minute mark.
- If the cake is browning too much in the oven, loosely cover it with foil.
- Poke holes in the cake with a knife or toothpick after baking. This will help it absorb the glaze topping even better, resulting in a super-moist cake.
- Let the cake soak with the glaze for several hours (better if overnight).
- The glaze calls for evaporated milk and sugar, but you can use sweetened condensed milk as well.
- For extra texture, top the cake with a crumble. All you’ll need are brown sugar, cold unsalted butter, and all purpose-flour.
- You can also use cream cheese frosting instead of the glaze. Just beat together softened cream cheese and butter until lump-free. Add powdered sugar and vanilla, and beat until smooth.
- A dollop of whipped cream makes a light and fluffy contrast to the dense cake. You can top it with your favorite berries or pineapple slices, too, while you’re at it.
- If serving the cake hot, top it with a scoop of ice cream. Just as Frozen’s Olaf said, “The hot and the cold are both so intense, put them together and it just makes sense!”
Mix-ins For the Cake
Another awesome thing about granny cake is that you’re free to add whatever mix-ins or toppings you want, and it will still taste good. Here are some suggestions:
- Toasted shredded coconut for an extra refreshing, tropical flavor.
- This cake is just one step away from becoming a carrot cake. If that’s what you prefer, just add a cup of shredded carrots to the batter, and voila, the transformation is complete.
- For a citrusy twist, reduce the amount of pineapple in half and add mandarin oranges. Yellow plus orange makes a wonderful color combination – especially on a cake.
- Don’t just top the cake with walnuts, put some of it in the batter, too! You can also use pecans, macadamia, cashews, and other nuts.
Does This Cake Need to Be Stored in The Fridge?
The cake contains fruit, so yes, it should be stored in the fridge. Cover the pan with plastic wrap and refrigerate for up to 3 to 4 days.
Want a longer shelf-life? Pop it in the freezer. Slice it into individual portions so it’s easier to take out later.
Cover in plastic wrap and foil, label, and freeze. Frozen granny cake will last for up to 6 weeks in the freezer.
To serve, thaw in the fridge with the wrappings on or on the countertop without until soft.
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