Granny Cake

by

Ah, Granny Cake! That’s a name that promises a simple, comforting, and downright delicious old-fashioned dessert. This is a classic “dump cake” or “poke cake” style recipe that’s incredibly easy to make and always a crowd-pleaser.

Get ready for a moist, pineapple-y cake with a brown sugar crust and a creamy finish.

The Beloved Granny Cake

This recipe has three simple parts: the cake, a caramel-like topping, and an optional (but highly recommended) creamy finish.

Ingredients

For the Cake:

· 2 cups all-purpose flour
· 2 cups granulated sugar
· 2 large eggs
· 1 teaspoon baking soda
· ½ teaspoon salt
· 1 (20 oz) can crushed pineapple, undrained

For the Brown Sugar Topping:

· ½ cup (1 stick) unsalted butter
· 1 cup packed light brown sugar
· ½ cup evaporated milk (or regular milk)
· 1 teaspoon vanilla extract
· 1 cup chopped pecans or walnuts (optional)

For the Creamy Finish (Optional):

· 1 cup whipping cream, whipped with 2 tbsp sugar OR
· 1 (8 oz) container of Cool Whip, thawed

Instructions

Step 1: Make the Simple Cake

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, combine the flour, sugar, baking soda, and salt.
  3. Make a well in the center and add the eggs and the entire can of crushed pineapple (with the juice).
  4. Mix by hand until just combined. The batter will be thick.
  5. Pour the batter into the prepared pan and spread it evenly.

Step 2: Bake and Prepare the Topping

  1. Bake for 28-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. About 5 minutes before the cake is done baking, make the topping. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and evaporated milk.
  3. Bring the mixture to a gentle boil and let it boil for 2-3 minutes, stirring constantly, until it thickens slightly.
  4. Remove from the heat and stir in the vanilla extract (and nuts, if using).

Step 3: The “Poke” and Soak

  1. As soon as the cake comes out of the oven, use the handle of a wooden spoon or a skewer to poke holes all over the top of the hot cake.
  2. Immediately and slowly pour the warm brown sugar topping over the cake, trying to let it seep down into the holes.
  3. Let the cake cool completely in the pan on a wire rack. This allows the topping to fully soak in and set.

Step 4: The Final Touch

  1. Once the cake is completely cool, spread the sweetened whipped cream or Cool Whip evenly over the top.
  2. Cover and refrigerate for at least a few hours, or preferably overnight. This resting time makes it even more moist and allows the flavors to meld perfectly.

Pro Tips & Variations

· Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing can make the cake tough.
· Poke Thoroughly: Don’t be shy with the holes! The more holes you poke, the more that delicious topping will penetrate the cake.
· Pour Topping While Hot: This is the most important step! The cake needs to be hot and the topping needs to be warm to soak in properly.
· Spice it Up: Add 1 teaspoon of cinnamon to the cake batter for a warm, spiced flavor.
· Coconut Lover’s Version: Sprinkle 1 cup of shredded sweetened coconut over the brown sugar topping before adding the whipped cream.

This cake is famously moist, sweet, and tangy. It’s a true taste of nostalgia. Enjoy your Granny Cake

Leave a Comment