There’s something magical about the kind of cake that doesn’t need frosting swirls or fancy layers to win your heart. Grandma’s Pineapple Pecan Cake is exactly that kind of dessert, simple, old-fashioned, and unbelievably comforting. It’s moist, sweet in all the right ways, and crowned with a buttery caramel icing that sinks into every nook and cranny of the warm cake. If you grew up around Southern kitchens, this cake will feel like home. If you didn’t, it’ll make you wish you had.
Whether you’re baking for a potluck, a Sunday dinner, or just because you want something nostalgic, this cake always delivers.
Step-by-Step Instructions
1. Get your pan ready.
Preheat the oven and lightly grease a 9×13-inch baking dish so the cake releases easily later.
2. Make the batter.
In a large bowl, mix your dry ingredients together. Add the eggs and the canned crushed pineapple—juice included—and stir everything until the batter is smooth. No mixer needed for this one.
3. Add the crunchy topping.
Pour the batter into the baking dish and evenly sprinkle a generous layer of brown sugar and chopped pecans over the top. This melts into the cake as it bakes and becomes one of its best features.
4. Bake until golden.
Slide the dish into the oven and bake until the center is set and a toothpick comes out clean.
5. Prepare the icing.
While the cake bakes, warm a mixture of evaporated milk, sugar, and butter on the stove. Bring it to a gentle boil, stirring constantly, until everything is melted and smooth. Finish it with vanilla.
6. Soak the cake.
As soon as the cake comes out of the oven, poke holes all over the top. Slowly pour the hot icing across the warm cake, letting it seep down and create the signature gooey, buttery finish.
7. Cool and serve.
Allow the cake to cool completely before slicing. This helps the icing settle into the sponge perfectly.
💡 Tips & Variations
- Boost the flavor: Brown the butter for the icing to add a deep, nutty richness.
- Switch the nuts: Walnuts work beautifully if you don’t have pecans on hand.
- Add warm spice: A pinch of cinnamon or nutmeg brings cozy fall flavor.
- No evaporated milk? Half-and-half or whole milk works in a pinch, your icing will just be slightly thinner.
- Storing leftovers: Keep covered at room temperature for a few days, or refrigerate for longer freshness.
FAQ
1. Can I use fresh pineapple instead of canned?
You can, but you’ll need to crush it finely and make sure there’s enough juice—it helps keep the cake moist.
2. Do I have to poke holes in the cake?
Yes! The icing melts into the cake and creates its signature texture. Skipping this step changes the entire experience.
3. Can this be made ahead?
Absolutely. The flavor actually deepens after a day, making it a great make-ahead dessert.
4. Can I freeze the cake?
Yes. Freeze the cake after adding the icing. Let it cool fully, wrap tightly, and freeze for up to 2 months.
5. Can I make this without nuts?
Of course! just skip the pecans. The cake will still be moist and delicious.
Preheat oven to 350º F (175º C) and lightly grease a 9x13 inch baking dish. Calories: 350 kcal (estimated)
Protein: 4g
Carbs: 50g
Fat: 15g
Ingredients
Instructions
In a large bowl, whisk together white sugar, flour, baking soda, and salt.
Add eggs and crushed pineapples (with juice) to the dry ingredients. Mix with a spoon until smooth.
Pour the batter into the prepared baking dish.
Sprinkle the top of the batter evenly with chopped pecans and brown sugar.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the icing: In a small saucepan over medium heat, combine evaporated milk, white sugar (for icing), and butter.
Bring the icing to a boil, stirring constantly.
Remove the icing from the heat and stir in vanilla.
Once the cake is out of the oven, prick it all over with a toothpick or bamboo skewer.
Pour the hot icing evenly over the warm cake.
Let the cake cool completely before cutting into squares and serving.Nutrition