Graham Cracker/Pineapple Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 # graham crackers, crushed (or boxed crumbs)
2 sticks butter
2 Cups sugar
5 eggs
! can Angel Flake coconut
1 cup pecans, chopped
1 Cup milk
2 teaspoons baking powder
3 Tablespoons pineapple juice
Icing: 1 pound box confectioner's sugar, sifted
1 stick butter
1 flat can crushed pineapple, drained (use juice for cake)
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Directions: |
Directions:Cream butter and sugar. Add cracker crumbs and eggs alternately. Add 1/2 cup milk. Stir baking powder into remaining 1/2 cup milk and add. Then add juice, coconut, and nuts. Pour into 3 8" cake pans. Bake at 350 degrees for 30 minutes.
Icing: Mix well till spreading consistency...makes enough to place between layers and to cover cake. This is a never fail recipe..cake stays moist for days (or freezes well). |
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Personal
Notes: |
Personal
Notes: This is a delicious cake! If you try to use 2 9" cake pans it may fall in the middle...however, it is still so good the coaches used to ask for "the cake that falls in the middle" when we sold cakes to make money for the homemaking department!
JoAnn was one of my favorite people...and an excellent cook. I'm so pleased to have this recipe she was known for! We were military wives together at Whiteman AFB, Mo...and helped put together the fund=raiser cookbook for the Officer's Wives Club in 1965. I'm so thankful to have participated at several locations...so many friends and memories when I scan the pages.
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