Granny Cake II

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

Original recipe makes 1 – 9×13 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
1/2 cup butter
3/4 cup evaporated milk
1 cup white sugar
1 teaspoon vanilla extract

  • PREP

    7 hrs 10 mins

  • COOK

    1 hr


    8 hrs 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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.


Calories: 415 kcal
Carbohydrates: 79 g
Cholesterol: 60 mg
Fat: 9.9 g
Fiber: 0.8 g
Protein: 4.4 g
Sodium: 194 mg