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

Granny Cake II


  • 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


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.


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