Orange Cinnamon Pineapple Granny Cake
This Orange Cinnamon Pineapple Granny Cake is honestly one of my favourite desserts. It is soft, sweet, incredibly moist, and covered with a warm buttery glaze that soaks right into the cake. The pineapple keeps every bite tender, while the brown sugar pecan topping adds just the right amount of texture.
There are many Granny Cake recipes online, and most of them are more or less the same. I think that is really a testament to how successful this old-fashioned pineapple cake has been over the years. It is one of those simple family desserts that keeps getting passed along because it just works.
Of course, I had to make my own version. I reduced the sugar slightly and added fresh orange zest and cinnamon for a brighter, warmer flavour.
Short Description of the Recipe
This Orange Cinnamon Pineapple Granny Cake is a soft, moist sheet cake made with crushed pineapple, warm cinnamon, fresh orange zest, pecans, and a buttery vanilla glaze. The glaze is poured over the hot cake, so it sinks into the crumb and keeps every slice rich and tender.
Why It’s Good
This old-fashioned pineapple Granny Cake is simple, dependable, and full of flavour. The pineapple keeps the cake moist, while the brown sugar pecan topping adds a lightly caramelized finish. I reduced the sugar a little and added orange zest and cinnamon, which gives the cake a warmer, fresher taste without changing what makes the original recipe so good.
It is also very easy to make. No mixer, no complicated frosting, and the batter comes together quickly in one bowl. The cake actually tastes even better after it sits for a few hours and the glaze has had time to soak in.
When to Serve It
Serve this easy pineapple cake for family dinners, holidays, potlucks, church gatherings, birthdays, or casual weekend baking. It is especially good for Thanksgiving, Christmas, Easter, and fall get-togethers because the cinnamon and pecan flavours feel warm and comforting.
It also makes a lovely afternoon dessert with coffee or tea. Serve it at room temperature, slightly warm, or chilled straight from the refrigerator. A small spoonful of whipped cream is nice, but honestly, this cake does not need much added to it.
This Orange Cinnamon Pineapple Granny Cake is the kind of dessert that gets even better the next day. The buttery vanilla glaze continues to soak into the pineapple cake, making the crumb softer, richer, and wonderfully moist. That is exactly how I like my cake. The brown sugar pecan topping stays slightly caramelized, while the orange zest and cinnamon become even more noticeable after the flavours have had time to settle. So yummy—and honestly, it is hard to stop at one piece.
Tips and Tricks
Use the crushed pineapple with all the juice. That liquid is what gives this Orange Cinnamon Pineapple Granny Cake its wonderfully moist, tender texture.
Rub the fresh orange zest into the sugar before mixing. It only takes a few seconds, but you can really smell the citrus oils release.
Stir the batter just until everything is combined. Overmixing can make a soft pineapple cake feel a little heavy.
Spread the brown sugar and chopped pecans evenly over the batter. A few small clumps are fine—they melt into delicious caramelized pockets while the cake bakes.
Pour the warm buttery vanilla glaze over the cake while it is still hot. Poking small holes first helps the glaze soak deep into the crumb instead of sitting only on top.
Let the cake rest before slicing. It is tempting to cut into it right away, but this moist pineapple Granny Cakebecomes even softer and more flavourful after a few hours.
This cake is especially good the next day. The glaze continues to soak in overnight, which gives it that rich, almost pudding-like moisture I love.
Ingredient Notes
Crushed pineapple: Use one 20-ounce can of crushed pineapple and do not drain it. Pineapple chunks are too large and will not distribute as evenly through the cake.
Orange zest: Fresh orange zest brightens the sweet pineapple flavour without making the cake taste strongly of orange. Avoid grating the bitter white pith.
Ground cinnamon: Cinnamon adds gentle warmth and makes this old-fashioned pineapple cake feel especially comforting.
Pecans: Chopped pecans give the brown sugar topping a buttery crunch. Toasting them first will create a deeper, nuttier flavour, although it is not essential.
Brown sugar: Light brown sugar melts into the pecans and forms a soft caramelized topping. Pack it gently when measuring.
Evaporated milk: This creates a rich, smooth glaze that soaks easily into the warm cake. Do not substitute sweetened condensed milk, as it is much thicker and sweeter.
Butter: Unsalted butter lets you control the salt level and gives the vanilla glaze its rich homemade flavour.
Vanilla extract: Stir the vanilla in after removing the glaze from the heat. This keeps the flavour warm and fragrant rather than cooking it away.
Variations
Coconut pineapple Granny Cake: Add ½ cup sweetened shredded coconut to the pecan topping for a richer, old-fashioned flavour.
Walnut variation: Replace the pecans with chopped walnuts. The flavour is slightly deeper and works really well with the cinnamon.
Extra orange flavour: Add 1 tablespoon fresh orange juice to the glaze along with the vanilla. Keep it small so the glaze still sets and soaks in properly.
Spiced pineapple cake: Add a pinch of nutmeg or ginger with the cinnamon for a warmer holiday-style dessert.
Nut-free Granny Cake: Leave out the pecans and sprinkle the brown sugar evenly over the batter. The top will still become soft, sweet, and caramelized.
Less-sweet version: Reduce the brown sugar topping to ½ cup. I would keep the glaze the same, since it helps create the moist texture that makes this cake so good.
Storage Tips
Store the cooled Orange Cinnamon Pineapple Granny Cake tightly covered in the refrigerator for up to 5 days.
This cake becomes even moister the next day as the buttery glaze continues to soak into the pineapple crumb. Honestly, that is when I like it best.
Let refrigerated slices sit at room temperature for 15–20 minutes before serving, or warm one gently in the microwave for about 10 seconds.
For longer storage, freeze individual slices in airtight containers for up to 2 months. Thaw them overnight in the refrigerator.
Keep the cake well covered. Because it is so moist, uncovered edges can dry out while the centre stays soft.
Do not leave the glazed cake at room temperature for extended periods because the topping contains evaporated milk and butter.
Orange Cinnamon Pineapple Granny Cake
Equipment
- 9 x 13-inch baking dish
- Large mixing bowl
- Medium saucepan
- Measuring cups and measuring spoons
- Whisk
- Rubber spatula or wooden spoon
- Fine grater or microplane for orange zest
- Wooden skewer or toothpick for poking holes
- wire cooling rack
- Sharp knife for slicing
- Airtight container for storing the moist pineapple Granny Cake
Ingredients
Pineapple Cake
- 1¼ cups granulated sugar
- 1 tablespoon orange zest finely grated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ground
- ½ teaspoon salt
- 2 eggs large
- 1 20 ounces/ pineapple crushed , pineapple undrained
Pecan Topping
- 1 cup pecans chopped
- ¾ cup light brown sugar packed
Buttery Vanilla Glaze
- 1 cup evaporated milk
- ½ cup granulated sugar
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
- Add the granulated sugar and orange zest to a large mixing bowl. Rub the zest into the sugar with your fingertips for about 30 seconds. The sugar should smell fragrant and slightly citrusy.
- Add the flour, baking soda, cinnamon and salt. Whisk until the dry ingredients are evenly combined.
- Add the eggs and the entire can of crushed pineapple, including the juice. Stir gently with a wooden spoon or spatula just until no dry streaks remain. Do not overmix.
- Spread the pineapple cake batter evenly in the prepared baking dish.
- Sprinkle the chopped pecans evenly over the batter. Scatter the brown sugar over the pecans, breaking apart any large clumps as you go.
- Bake for 40–45 minutes, or until the centre is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Begin preparing the glaze during the final few minutes of baking. Add the evaporated milk, granulated sugar and butter to a medium saucepan.
- Cook over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle boil. Remove the saucepan from the heat and stir in the vanilla.
- Remove the cake from the oven. While it is still hot, carefully poke holes across the surface with a wooden skewer or toothpick.
- Slowly pour the warm buttery glaze over the hot cake, allowing it to soak into the holes and around the pecan topping.
- Let the cake cool for at least 1 hour before cutting. For an especially moist pineapple Granny Cake, allow it to rest for several hours so the glaze can soak in fully.
Notes
- Use the crushed pineapple with all its juice. The pineapple juice adds moisture to the batter and helps create the soft, tender texture that makes this Pineapple Granny Cake so good.
- Finely grate only the orange-coloured part of the peel when adding fresh orange zest. Avoid the white pith underneath, as it can give the Orange Cinnamon Pineapple Cake a slightly bitter taste.
- Rub the orange zest into the granulated sugar before mixing the batter. This releases the natural citrus oils and spreads the fresh orange flavour evenly throughout the moist pineapple cake.
- The buttery vanilla glaze will look quite thin when you pour it over the hot cake. That is exactly right. It is meant to soak into the Pineapple Granny Cake rather than sit on top like a thick frosting.
- Begin preparing the glaze shortly before the cake finishes baking. Pouring a warm glaze over a hot pineapple cake helps it absorb more evenly and keeps every slice rich and moist.
- Store the covered Orange Cinnamon Pineapple Granny Cake in the refrigerator for up to 5 days. Let each slice sit at room temperature for 15 to 20 minutes before serving for the best flavour and texture.
- This old-fashioned pineapple cake becomes even moister the next day as the glaze continues to soak into the crumb. Honestly, that is when I think it tastes best.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.