Granny Cake
Granny Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 can crushed pineapple, 20 ounce, undrained with juice
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup light brown sugar, packed
- 1/2 cup walnuts, chopped
For the Glaze
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, 1 cup of white sugar, baking soda, and salt until well combined.
⏱️ 2 min
- 3
Add the undrained crushed pineapple, large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Stir until just combined; be careful not to overmix.
⏱️ 3 min
- 4
Pour the cake batter evenly into the prepared 9x13-inch baking pan.
⏱️ 1 min
- 5
In a small bowl, mix together the packed light brown sugar and chopped walnuts for the topping.
⏱️ 2 min
- 6
Sprinkle the brown sugar and walnut topping mixture evenly over the cake batter in the pan.
⏱️ 1 min
- 7
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 30 min•🌡️ 350
- 8
While the cake is baking, prepare the glaze. In a small saucepan, combine the unsalted butter, 1/2 cup of white sugar, evaporated milk, and 1 teaspoon of vanilla extract.
⏱️ 2 min
- 9
Cook the glaze over medium-low heat, stirring occasionally, until the butter melts completely and the sugar dissolves. The mixture will be thin.
⏱️ 5 min
- 10
Once the cake is done, remove it from the oven and immediately pour the warm glaze evenly over the entire surface of the hot cake.
⏱️ 1 min
- 11
Allow the cake to cool slightly before serving warm, or let it cool completely to serve at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Granny Cake
For the Cake
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 can crushed pineapple, 20 ounce, undrained with juice
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- 1/2 cup light brown sugar, packed
- 1/2 cup walnuts, chopped
For the Glaze
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, 1 cup of white sugar, baking soda, and salt until well combined.
⏱️ 2 min - 3
Add the undrained crushed pineapple, large eggs, and 1 teaspoon of vanilla extract to the dry ingredients. Stir until just combined; be careful not to overmix.
⏱️ 3 min - 4
Pour the cake batter evenly into the prepared 9x13-inch baking pan.
⏱️ 1 min - 5
In a small bowl, mix together the packed light brown sugar and chopped walnuts for the topping.
⏱️ 2 min - 6
Sprinkle the brown sugar and walnut topping mixture evenly over the cake batter in the pan.
⏱️ 1 min - 7
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
⏱️ 30 min•🌡️ 350 - 8
While the cake is baking, prepare the glaze. In a small saucepan, combine the unsalted butter, 1/2 cup of white sugar, evaporated milk, and 1 teaspoon of vanilla extract.
⏱️ 2 min - 9
Cook the glaze over medium-low heat, stirring occasionally, until the butter melts completely and the sugar dissolves. The mixture will be thin.
⏱️ 5 min - 10
Once the cake is done, remove it from the oven and immediately pour the warm glaze evenly over the entire surface of the hot cake.
⏱️ 1 min - 11
Allow the cake to cool slightly before serving warm, or let it cool completely to serve at room temperature.
⏱️ 15 min