Graham Cracker Cake With Pineapple Recipes

GRAHAM CRACKER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

PINEAPPLE GRAHAM CAKE

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch loaf pan with cooking spray & lightly dust with flour.
• Cream butter and sugar till light & fluffy; add egg yolks and mix till incorporated.
• Mix graham cracker crumbs with baking powder and salt then add to butter/sugar mixture, alternating wth the milk.
• Stir in vanilla and nuts.
• Beat egg whites till they form stiff peaks; fold into cake batter.
• Pour into prepared pan & bake for 45-55 minutes or until cake pulls away from sides of pan.
• While cake is baking, combine 1 cup sugar and the can of pineapple. Simmer for 10 minutes. Pour on top of hot cake. Let stand 2 hours before serving.

GRAHAM CRACKER CAKE WITH PINEAPPLE

Steps:

• 1. Beat the egg whites to a stiff peak and set aside.
• 2. Combine the cracker crumbs with the baking powder.
• 3. In a separate bowl Cream the butter and the sugar together until creamy ; Beat in one egg yolk at a time until well blended together.
• 4. Beat milk and vanilla into the butter mixture ; add the crumb mixture and the nuts and fold in the stiffly beaten egg whites.
• 5. Spread the batter into a greased 8x8" sq. cake pan.
• 6. Bake @ 300° for 45 minutes or until tooth pick inserted in the center comes out clean.
• 7. Prepare the pineapple sauce by boiling the pineapple and sugar for 10 minutes , to thicken the sauce , mix in the water with the cornstarch and add it to the cooked pineapple sauce and continue to cook for 2-3 minutes.
• 8. Pour the pineapple sauce over top of the hot cake and garnish with whipped cream.

GRAHAM CRACKER CAKE WITH PINEAPPLE ICING

Steps:

• In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed).
• Bake in a tube or bunt pan on 300 degrees for approximately 1 hour.
• Cake is done when a toothpick is inserted and comes out clean.
• Let cool completely before icing.
• ICING.
• In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar.
• Pour over completely cooled cake.

GRAHAM CRACKER CAKE

Steps:

• Mix sugar, melted margarine, and pineapple.
• Add the finely crushed graham crackers to the mixture until thick enough to spread (fairly thick).
• Place a layer of the whole graham crackers on a serving/cake plate.
• (You're going to build up layers to form a cake, similar in size and shape of a 1/4 sheet cake).
• Spread a layer of the mixture on the whole cracker layer.
• Put a layer of whole crackers on the mixture.
• Keep alternating layers of the mixture and the whole crackers until you have a desireable size and shape.
• "Frost"top and sides with remaining mixture.
• Best when made the day before, so that the graham crackers can get kind of soft and the flavors can combine.
• Can be refrigerated or just covered.