Granny'S Cake And Topping
Granny's Cake and Topping is a moist, pineapple-flavored cake with a crunchy nut topping. Its sweet, fruity taste makes it perfect for family gatherings or casual get-togethers. The combination of pineapple and nuts creates a delightful texture and flavor that appeals to all ages.
Ingredients
Instructions
- Mix the crushed pineapple, eggs, sugar, and self-rising flour together until well combined.
- Pour the batter into a greased 9 x 13-inch baking dish.
- In a small bowl, combine 1/2 cup brown sugar and 1 1/2 cups nuts.
- Sprinkle the nut mixture evenly over the batter.
- Bake at 325°F (163°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you're out of self-rising flour, you can substitute it with all-purpose flour and 1 1/2 teaspoons of baking powder. For a nut-free option, simply omit the nuts or replace them with shredded coconut for added texture.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with a scoop of Mag'S Homemade Ice Cream for a delicious dessert experience. For a complete meal, pair it with a light salad or enjoy it alongside a cup of coffee or tea. It also makes a great addition to brunch spreads or potlucks.
Storage & Reheating
Store leftover Granny's Cake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in a preheated oven at 300°F (149°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Cake And Topping contains roughly 268 calories, with 6g protein, 59g carbohydrates, and 1g fat. It is a good source of iron (15% of the Daily Value), vitamin C (15% of the Daily Value), and protein (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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. Just make sure to crush it well and drain excess juice to avoid affecting the batter's consistency. Fresh pineapple will give a brighter flavor, but the cake may require a bit of adjustment in moisture content.
What can I substitute for eggs in this recipe?
For a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg made from one tablespoon of ground flaxseed mixed with three tablespoons of water. This will help bind the ingredients while keeping the cake moist.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute self-rising flour with a gluten-free all-purpose blend that includes xanthan gum. Adjust baking time as needed, and be sure to check for doneness with a toothpick, as gluten-free batters can behave differently.
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).