We love all of the cakes our grandmother made for us, but if we had to (haaaad to) choose favorites, this one, lovingly referred to simply as “Granny Cake,” would be our top choice. It always turns out perfectly (it’s never, ever dry) and has tons of great flavor and texture that keeps it interesting and keeps everyone else coming back for more. This cake sort of has a coffee-cake-look about it, but it’s so much more than that, trust us….
So to start, you’re going to make a classic white cake that you’ll stir a can of crushed pineapple into. The pineapple, along with the juices, adds a subtle sweetness, without being overwhelming; this isn’t a pineapple cake, this is a granny cake. Once your cake mix is ready, you pour it into your baking dish and then top it with a layer of pecans and brown sugar. It might seem like a lot of sugar, and, okay, you can cut it down a bit if you must, but the sugar coats the nuts and then it all caramelizes in the oven and you’re left with a perfectly candied pecan layer of cake that gives you just the crunch you need, and balances out the pineapple-laden white cake.
1 1/2 c sugar
2 c flour
1/2 tsp salt
1 tsp baking soda
1 large(20 oz.) can crushed pineapple in its own juice (including juice)
1 c brown sugar
1 c chopped pecans
1 c evaporated milk
1/2 c sugar
1 stick margarine
1 tsp vanilla
Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13″ pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.
Cook the following ingredients until mixture comes to a rolling boil:
1 c. evaporated milk, 1/2 c. sugar, 1 stick margarine, and the tsp. of vanilla.
AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so delicious!!!
Should be kept refrigerated. This cake does freeze nicely.