Pineapple Pecan Classic (Print Format)
A moist cake with pineapple and pecans, finished with a buttery icing. It’s simple but full of flavor.
# Ingredients:
→ Cake Part
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
04 -
1 ½ cups white sugar
05 -
2 large eggs
06 -
1 (20 oz.) can pineapple chunks, with juice
07 -
1 cup chopped pecans (to sprinkle on top)
08 -
1 cup brown sugar (for topping)
→ Icing Part
09 -
½ cup white sugar
10 -
1 stick (½ cup) unsalted butter
11 -
1 cup evaporated milk
12 -
1 teaspoon vanilla extract
# Steps:
01 -
Set your oven to 350°F. Throw some oil or non-stick spray onto a 9×13-inch pan to avoid the cake clinging to it.
02 -
Grab a big mixing bowl and toss in the flour, sugar, soda, and salt. Break your eggs into the mix and pour in the pineapple can, juice included. Stir it all up until smooth.
03 -
Transfer that batter into the greased dish, spreading it out evenly. Go ahead and scatter the brown sugar and chopped pecans over the top. Bake for 40-45 minutes—poke a toothpick into the middle to check if it’s fully cooked.
04 -
While your cake is baking, grab a small pot. Toss in the butter, sugar, and evaporated milk, then heat it on medium. Stir constantly until it boils. Once the butter has melted into the mix, turn off the heat and throw in the vanilla.
05 -
After pulling the cake out of the oven, poke a bunch of holes in it using a skewer or toothpick. Pour the hot icing over the top, making sure it seeps into all those holes. Let the cake sit in the pan to cool so the icing can soak in nicely.
06 -
Cut the cooled cake into pieces and serve. Every slice is a delicious blend of sugary topping, soft cake, and crunchy pecans.
# Tips:
01 -
This classic Granny Cake brings nostalgia with its sweet pineapple sponge and rich buttery glaze.
02 -
The pineapple keeps the cake moist while the crunchy pecans on top add amazing texture.
03 -
Enjoy it straight from the fridge for a firmer bite or warm for extra gooeyness—it’s a win both ways!