Granny Cake II


A sweet and rich pineapple cake with a creamy butter sauce. No walnuts in this one.

Prep Time:
7 hrs 10 mins
Cook Time:
1 hrs
Total Time:
8 hrs 10 mins
1 - 9x13 inch pan


  • 2 eggs

  • 1 cup white sugar

  • 1 (20 ounce) can crushed pineapple, with juice

  • 2 cups cake flour

  • 1 teaspoon baking soda

  • 1 cup brown sugar

  • ½ cup butter

  • ¾ cup evaporated milk

  • 1 cup white sugar

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.

  2. In a large bowl, combine eggs, 1 cup white sugar and pineapple with juice. Beat in the flour mixture. Pour into prepared pan. sprinkle brown sugar over top of batter.

  3. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and prick top with a fork. Pour on topping while still hot.

  4. To make the topping: To Make Topping: In a small saucepan combine the butter, evaporated milk, 1 cup white sugar, and 1 teaspoon vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

Nutrition Facts (per serving)

415 Calories
10g Fat
79g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 415
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 56mg 19%
Sodium 194mg 8%
Total Carbohydrate 79g 29%
Dietary Fiber 1g 3%
Total Sugars 60g
Protein 4g
Vitamin C 5mg 24%
Calcium 73mg 6%
Iron 2mg 12%
Potassium 169mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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