Homemade Granny Cake with Pineapple for 12 Servings

Instructions:

1. Ignite the heat. Preheat your oven to 175°C (350°F). Liberally grease a 9x13 inch baking pan with butter or a high-quality baking spray. Note: Proper greasing ensures the sticky pineapple edges don't cling to the pan.
2. Whisk the dry. In a large mixing bowl, combine 250g flour, 300g granulated sugar, 10g baking soda, and 3g salt. Whisk vigorously for 30 seconds until the mixture looks light and lump free.
3. Introduce the hero. Add the 2 large eggs and the entire 567g can of crushed pineapple, juice and all, to the dry ingredients.
4. Fold with care. Use a rubber spatula to fold the mixture together. Mix until no dry white streaks of flour remain; stop immediately to keep the gluten relaxed.
5. Level the batter. Pour the thick, pale yellow batter into your prepared pan. Use the back of your spatula to smooth it into the corners.
6. Apply the crust. Evenly sprinkle 100g light brown sugar followed by 125g chopped pecans over the top of the raw batter. This creates the signature granny texture.
7. Bake to gold. Place in the center of the oven and bake for 35-40 minutes. You’ll know it’s done when the pecans smell toasted and a toothpick comes out clean.
8. Simmer the glaze. While the cake is in its final 10 minutes, combine 160ml evaporated milk, 150g sugar, and 113g butter in a small saucepan.
9. Induce the boil. Bring the glaze to a rolling boil over medium heat, stirring constantly for 2-3 minutes until the liquid thickens slightly and looks glossy. Stir in the vanilla once off the heat.
10. The Hot Soak. Immediately after removing the hot cake from the oven, pierce the surface 20-30 times with a skewer. Pour the boiling glaze evenly over the cake until every inch is saturated and sizzling.