Skip'S Granny Cake
Skip'S Granny Cake is a moist, flavorful dessert featuring pineapple, nuts, and a rich glaze, perfect for family gatherings or comfort food cravings.
Ingredients
Instructions
- Mix together the dry ingredients: sugar, flour, soda, and salt.
- Add eggs and crushed pineapple in heavy syrup; mix well.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze: combine 1 1/2 cups white sugar, 1/2 cup brown sugar, and 3/4 cup white sugar with 1 1/2 sticks margarine in a saucepan.
- Bring the mixture to a boil, then let it boil for 5 minutes.
- Remove from heat and add 1 teaspoon vanilla to the glaze.
- Pour the hot glaze over the hot cake as soon as it comes out of the oven.
Tips & Substitutions
For a lighter version, you can substitute half of the white sugar with applesauce to reduce calories. If you don't have margarine, unsalted butter can be used as a 1:1 replacement. Ensure the crushed pineapple is well-drained to avoid excess moisture in the batter. Adding a teaspoon of cinnamon can enhance the flavor profile.
Serving Suggestions
This Granny Cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. For a festive touch, consider serving it alongside B.J.'S Broccoli Casserole at family gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm a slice in the microwave for about 15-20 seconds, or until heated through, to maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Skip'S Granny Cake contains roughly 1245 calories, with 10g protein, 170g carbohydrates, and 60g fat. It is an excellent source of iron (42% of the Daily Value), calcium (31% of the Daily Value), and protein (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2529mg per serving (110% 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 make sure to crush it finely and add a bit of syrup or sugar to replicate the sweetness and moisture of canned pineapple. This will help achieve the desired texture in the cake.
What type of nuts work best in this recipe?
Chopped walnuts or pecans are great options for this cake. Their rich flavor complements the sweetness of the cake and adds a nice crunch. Feel free to experiment with your favorite nuts based on your preference.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Glaze it just before serving to keep it fresh and moist. This makes it a great option for parties or family gatherings.
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).