This old-fashioned Granny Cake recipe is a delicious pineapple cake with a sprinkling of brown sugar and a creamy, buttery sauce with chopped nuts and coconut poured over the top. The topping seeps into the cake making it incredibly moist and flavorful.
Preheat the oven to 350°F (177°C). Spray a 9x13-inch pan with nonstick spray.
Whisk the flour, 1 ½ cups granulated sugar, baking soda, baking powder, and salt in a large bowl.
Add the crushed pineapple and eggs and whisk until thoroughly combined.
Pour the batter into your prepared cake pan. Sprinkle the brown sugar over the top of the cake batter. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Meanwhile, place the evaporated milk, butter, ⅔ cup granulated sugar, vanilla extract, and chopped nuts into a medium saucepan. Bring to a boil over medium-high heat, stirring frequently. Once the mixture has come to a boil and the sugar is dissolved, remove from heat and stir in the shredded coconut.
Remove the baked cake from the oven and immediately pour the topping evenly over the cake. The nuts and coconut may clump. Gently use a spoon to distribute across the cake. Cool for 2-3 hours so that the topping is absorbed into the cake.
Notes
Storage: Wrap the pan tightly with plastic wrap or aluminum foil and store at room temperature for up to 3 days.Variations: Leave out the nuts or coconut, if you prefer. For added flavor, add 1 teaspoon of ground cinnamon to the batter.