Pineapple Graham Cake Recipes

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.

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.

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.