Granny Cake
A nostalgic pineapple cake with a brown sugar coconut topping, perfect for potlucks.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the yellow cake mix, crushed pineapple (with juice), eggs, vegetable oil, and vanilla extract. Mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared baking pan.
- In a separate small bowl, combine the brown sugar, shredded coconut, and chopped pecans (if using). Sprinkle this mixture evenly over the cake batter.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 15 minutes before cutting and serving. The topping will soak into the cake as it cools.
Notes
- For an extra moist cake, ensure you use the crushed pineapple with its juice.
- This cake is best served warm or at room temperature.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg