Grandy Cake
Grandy Cake is a moist, pineapple-infused dessert topped with pecans and a sweet caramel glaze, perfect for family gatherings and celebrations requiring a nostalgic treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9 x 13-inch pan.
- Mix together 1 1/2 cups sugar, flour, baking soda, salt, eggs, and crushed pineapple in a bowl.
- Pour the batter into the prepared pan.
- Sprinkle pecan pieces and brown sugar evenly over the top of the batter.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, combine 1/2 cup sugar, butter, evaporated milk, and vanilla in a saucepan.
- Bring the mixture to a boil, stirring constantly, and cook for 1 minute.
- Pour the warm caramel glaze over the hot cake immediately after removing from the oven.
Tips & Substitutions
For a lighter version, substitute half of the sugar with applesauce or use a sugar alternative. Ensure the crushed pineapple is well-drained to avoid excess moisture. If you prefer a nut-free option, simply omit the pecans. For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg. Pairing this cake with whipped cream or ice cream enhances its sweetness.
Serving Suggestions
This Grandy Cake is delightful on its own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It makes a great dessert for gatherings and pairs beautifully with coffee or tea. For a special treat, serve alongside Java Brownies for a dessert spread that will impress.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or until warm. If you prefer it warm from the oven, cover the cake with foil and heat at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandy Cake contains roughly 536 calories, with 3g protein, 82g carbohydrates, and 12g fat. It is a good source of vitamin C (15% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to finely chop it and ensure it's well-drained to avoid adding excess liquid. The flavor will be fresher, but the cake may have a different texture compared to using canned crushed pineapple.
What can I substitute for evaporated milk?
If you don't have evaporated milk on hand, you can use a mixture of regular milk and heavy cream in a 1:1 ratio. Alternatively, you can create a substitute by simmering regular milk on the stove until it reduces by about 60%, concentrating the flavor and thickness.
How can I prevent the cake from sticking to the pan?
To prevent sticking, make sure to generously grease the pan with butter or cooking spray. You can also line the bottom with parchment paper for extra insurance. Allow the cake to cool for about 10 minutes before attempting to remove it from the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).