Classic Pineapple Pecan Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 ½ cups white sugar
02 -
2 cups all-purpose flour
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
2 large eggs
06 -
1 (20 oz.) can crushed pineapples, with juice
07 -
1 cup brown sugar (for topping)
08 -
1 cup pecans, chopped (for topping)
→ For the Icing
09 -
1 cup evaporated milk
10 -
½ cup white sugar
11 -
½ cup (1 stick) unsalted butter
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Heat your oven to 350°F. Give your 9×13-inch baking dish a light coating of oil or non-stick spray so the cake doesn't stick.
02 -
In a big bowl, mix together the white sugar, flour, baking soda, and salt. Add in your eggs and the entire can of pineapple with all its juice. Stir everything until you've got a smooth batter.
03 -
Pour your batter into the greased dish and spread it out evenly. Sprinkle the chopped pecans and brown sugar all over the top. Pop it in the oven and bake for about 40-45 minutes. You'll know it's done when a toothpick comes out clean after poking the center.
04 -
While your cake is baking, start on the icing. Combine the evaporated milk, white sugar, and butter in a small saucepan over medium heat. Keep stirring until the butter melts completely and the mixture starts to boil. Take it off the heat and stir in the vanilla.
05 -
Once your cake is done, take it out of the oven and poke holes all over it with a toothpick. Pour the hot icing evenly over the cake, making sure it gets into all those holes. Let everything cool in the pan so the icing can sink in and set properly.
06 -
When the cake has cooled, cut it into squares and serve. Each bite gives you that perfect mix of moist cake, sweet icing, and crunchy pecans!
# Notes:
01 -
This old-fashioned Granny Cake brings back memories of family gatherings with its moist pineapple-infused layers and warm, buttery icing.
02 -
The cake stays incredibly moist thanks to the crushed pineapple, while the pecans add a delightful crunch to each bite.
03 -
You can serve this cake warm for a gooey treat or chilled for a firmer texture - both ways are absolutely delicious!