Classic Granny's Pineapple Cake
Classic Granny's Pineapple Cake is a moist pineapple sheet cake topped with brown sugar, pecans, and a warm buttery evaporated milk icing.
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Servings: 10
Ingredients
For the Cake
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 can crushed pineapple with juice 20 oz
- 1 cup packed brown sugar for the topping
- 1 cup chopped pecans for the topping
For the Icing
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Lightly grease a 9x13-inch baking dish with oil or nonstick cooking spray.
- Place the granulated sugar, all-purpose flour, baking soda, and salt in a large mixing bowl.
- Whisk the dry ingredients until evenly combined.
- Add the eggs and the entire can of crushed pineapple, including the juice.
- Stir with a wooden spoon or spatula until the batter is smooth and no dry flour remains.
- Pour the batter into the prepared baking dish.
- Spread the batter evenly into the corners of the dish.
- Sprinkle the brown sugar evenly over the surface of the batter.
- Distribute the chopped pecans evenly over the brown sugar.
- Place the baking dish in the preheated oven.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing.
- Combine the evaporated milk, granulated sugar, and unsalted butter in a small saucepan.
- Place the saucepan over medium heat.
- Stir the mixture occasionally as the butter melts.
- Bring the icing mixture to a gentle boil.
- Remove the saucepan from the heat.
- Add the vanilla extract and stir until fully incorporated.
- Remove the baked cake from the oven.
- While the cake is still hot, pierce the surface evenly with a toothpick or bamboo skewer.
- Pour the hot icing slowly and evenly over the warm cake.
- Allow the icing to absorb through the holes and into the cake.
- Let the cake cool completely in the baking dish.
- Cut the cooled cake into portions and serve.
Notes
Replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking soda, granulated sugar, brown sugar, crushed pineapple, pecans, evaporated milk, butter, and vanilla extract are labeled gluten free.
Do not drain the crushed pineapple; the juice is required to maintain the cake’s moisture and texture.
Use clean bowls, utensils, measuring tools, baking dishes, and serving equipment to prevent gluten cross-contact.
If preparing the cake for someone with celiac disease, use certified gluten-free ingredients and avoid shared flour containers, nut packages, baking sprays, and work surfaces.
Check the gluten-free cake near the end of the baking time, as gluten-free flour blends may alter the baking rate slightly.