Pineapple Graham Cake Recipes

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.

PINEAPPLE DREAM CAKE (NO BAKE)

Steps:

• 1. 1st Layer. Melt 1/2 cup of butter and mix with graham wafer crumbs. Press into 9 1/2 X 12 inch pan. Place in refrigerator or freezer.
• 2. 2nd Layer. Mix together 1/4 cup of soft butter with confectioners sugar and pineapple juice (enough juice to make a soft icing). Spread over 2nd layer (this can be trying), place back in refrigerator.
• 3. 3rd layer. Whip the cream until stiff then fold in the pineapples, spread over 2nd layer. Keep refrigerated, enjoy This is easier to cut when it has been left out for a short time.

EASY REFRIGERATOR PINEAPPLE GRAHAM DESSERT SQUARES

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch square baking dish.
• Combine graham wafer crumbs with 1/2 cup melted butter.
• Pat into bottom of prepared baking dish.
• Bake for 10 minutes; cool.
• In a bowl, cream 1/2 cup softened butter with icing sugar for about 3 minutes.
• Add in eggs, beat well until combined.
• Transfer the mixture into cooled crust.
• In a bowl, combine/fold the whipped cream with VERY well drained crushed pineapple.
• Spread over the egg mixture.
• Sprinkle with graham cracker crumbs.
• Refrigerate for 2 hours before serving.

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.