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I am not a baker. I want to get this point across because a lot of times whenever I try to bake a cake the result is not good, so I wasn’t expecting much from this Granny cake recipe.
Boy was I wrong! This amazing recipe for Granny cake is absolutely foolproof. You don’t need any fancy mixer or baking equipment, just a bowl, a spatula or wooden spoon, a 9×13 inch baking dish, and a small saucepan.
Granny’s cake comes out perfectly delicious 100% of the time. Please give it a try and feel like a pro baker!
WHAT IS THE RECIPE FOR GRANNY CAKE?
This style of cake, also known as a dump cake, was very popular in the 1920s so as you can see, it was sure to be among your grandma’s cake recipes. The reason they are called “dump cakes” is because you basically dump all the ingredients into a bowl, mix them up, and bake.
This version of a dump cake, the granny cake, is made with pineapple in the batter, and has a brown sugar and pecan topping. After it is baked, you drizzle it with a mixture of evaporated milk, sugar and butter that has been cooked until the sugar and butter are dissolved. This makes for an incredibly moist cake. You will not be disappointed.
INGREDIENTS USED FOR GRANNY CAKE
For the batter, you will need granulated sugar, eggs, all purpose flour (I like to use unbleached flour, but you can use bleached as well), baking soda, salt (all desserts need a pinch of salt to enhance their flavor), and a can of crushed pineapple with juice. It is important that you add the juice as well as the crushed pineapple because it will make the cake more flavorful and moist.
The topping is made of a layer of brown sugar and chopped pecans. Just sprinkle them on top and see what a perfect layer of crunchy deliciousness develops when the cake bakes.
For the glaze, all you need to do is place the evaporated milk, granulated sugar, and butter, in a small saucepan and cook it until the sugar and butter dissolve. After this happens, add the vanilla extract and pour on top of the still hot cake.
HOW TO STORE GRANNY CAKE LEFTOVERS
You can keep this cake on the counter for up to 3 days. Just remember to cover it with a cloth or plastic wrap to keep it moist. You can freeze it for up to 4 months or refrigerate it for up to 7 days.
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- FOR THE BATTER:
- 1 ½ cups granulated sugar
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1- 20 oz can crushed pineapple with juice
- 2 eggs
- Non-stick spray (butter flavored)
- FOR THE TOPPING:
- ¾ cup packed brown sugar
- 1 cup chopped pecans
- FOR THE GLAZE:
- 1 can evaporated milk
- ½ cup granulated sugar
- ½ stick of butter
- 1 teaspoon vanilla extract
- Preheat the oven to 350 F. Spray the bottom and sides of a 9x13 inch baking dish with non-stick spray.
- In a big bowl and using a spatula or wooden spoon, combine the granulated sugar, flour, baking soda, salt, crushed pineapple with juice, and eggs until well combined.
- Pour the batter into the greased baking dish.
- Evenly sprinkle the brown sugar and chopped pecans on top of the batter, and bake the cake for 40-45 minutes or until a toothpick comes out clean when inserted into the cake.
- While the cake is baking, make the glaze by combining the evaporated milk, sugar and butter in a small saucepan and cooking it on low heat until the sugar is completely dissolved. Remove from heat and add the vanilla extract.
- When the cake is done baking, remove from the oven and poke holes in it using the back of a wooden spoon or a fork. Pour the glaze evenly over the still hot cake. Let it cool completely before serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 195mgCarbohydrates: 72gFiber: 2gSugar: 55gProtein: 6g