Granny Cake I Recipe -
Granny Cake I Recipe
  • READY IN 55 mins

Granny Cake I

Recipe by  

"This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist."

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Ingredients Edit and Save

Original recipe makes 1 -9x13 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
  3. Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
  4. To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.
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Reviews More Reviews

Most Helpful Positive Review
May 05, 2003

My mom always makes pineapple upside-down cake from scratch for birthdays with the white cake and then the sugar and pineapple rings on top. This cake tastes very similar, but it is so much easier. The only thing missing was the maraschino cherries. My parents, my sister, and I really enjoyed it late one night, while it was fresh from the oven. I'm sure it would be great with ice cream or whipped cream on top too...

Most Helpful Critical Review
Mar 16, 2007

The cake tasted fine, but the topping ruined it. There is way too much of it, and it weighed down the cake so much that there were holes everywhere. My husband wouldn't try it just based on apperance. You could probably skip the topping all together, or cut in in half at LEAST and it would be better. I'm dissapointed that more than likely, I'll be tossing the rest of the cake.

Mar 10, 2004

My husband and I really enjoyed this and it was so easy to make. I didn't have any walnuts so I decided to use a crumble topping from an apple crisp recipe and it turned out great. Also I realized that I was out of evaporated milk so I used sweetened condensed milk in place of that and the sugar. I will probably continue to make it this way because it was excellent.

Sep 10, 2007

This was so moist and so delicious! My whole family enjoyed it! Will definitely be making it again.

Dec 01, 2005

This was okay warm from the oven, but after it cooled it had a very unappealing clammy texture. My kids wouldn't touch it and we threw out over half of it--very rare for desserts in our house.

Jan 10, 2005

Outstanding! Great texture (similar to coffee cake texture). Tasted similar to pineapple upside down cake but much better.

Mar 24, 2004

This was a big hit! It's very moist and great warm or cold. I reduced the brown sugar to one quarter cup and didn't add the nuts. Contrary to the instructions I did butter the pan. Thanks for the recipe, this will be a regular dessert at my house.

Mar 16, 2004

Oh soooo good Kitty! This almost has a caramely flavor going on...delicious. I forgot to add the brown sugar and walnuts to the top of the cake so I just mixed them in along with the icing ingredients. It turned out perfect and the pineapple gave this a suprisingly wonderful taste. I'll pass this one on...thankx a bunch.


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  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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