1 can crushed pineapples (20 oz) with juice
1.5 cups sugar
2 cups all-purpose flour
2 large eggs
1 cup packed brown sugar
1 cup pecans, chopped
1 tsp baking soda
1/2 tsp salt
For the Creamy Glaze:
1/2 cup unsalted butter
1 cup evaporated milk
1/2 cup sugar
1 tsp pure vanilla extract
Begin by heating your oven to 350°F (175°C). Readying a 9×13-inch baking dish, grease and dust it with flour.
In a sizable mixing bowl, marry the crushed pineapples (along with its juice) with 1.5 cups of sugar till the sugar integrates fully.
Introduce eggs into the sugary pineapple mix and whisk together.
Sift the flour, baking soda, and salt in a different bowl.
Gradually fold the dry components into the pineapple blend, ensuring a uniform batter.
Transfer this batter into your baking dish.
Adorn the surface with a generous sprinkle of pecans and brown sugar.
Allow it to bake for around 35-40 minutes. Check with a toothpick; it should emerge clean.
As your cake bakes, craft your glaze. On medium flame, melt butter in a saucepan.
Blend in the evaporated milk and sugar. Continuously stir and bring it to a rolling boil. Reduce the flame and let it simmer for 5 minutes.
Remove from heat, whisking in the vanilla essence.
Post baking, allow the cake to cool slightly before generously pouring over the glaze.
Let it cool fully, allowing the glaze to set.
Slice, serve, and relive cherished memories with the Granny’s Pineapple Pecan Cake.
In every delicious morsel of Granny Cake, there’s a story, a memory, and a legacy. Whether you’re indulging on a serene afternoon or marking a special family event, this cake promises heartwarming flavors and moments of reflection. Don your baking hat and get ready to rekindle memories and create new ones with this timeless recipe.
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