Graham Cracker Cake Recipe

Name: Graham Cracker Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 c. butter or margarine, softened; 2 c. sugar; 5 eggs; 1 (16 oz.) pkg. graham crackers, crushed; 1 tsp. baking powder; 1 c. milk; 1 tsp. vanilla extract; 1 c. chopped pecans; 1 (8 oz.) can crushed pineapple, drained; 1 c. shredded coconut

Servings: persons

3/4 c. butter or margarine, softened
2 c. sugar
5 eggs
1 (16 oz.) pkg. graham crackers, crushed
1 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
1 c. chopped pecans
1 (8 oz.) can crushed pineapple, drained
1 c. shredded coconut

1
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blended.
2
Add eggs, one at a time, beating after each addition.
3
Combine graham crackers and baking powder.
4
Add to creamed mixture alternately with milk, beginning and ending with graham cracker mixture.
5
Stir in vanilla, pecans, pineapple and coconut; blend well.
6
Pour into greased and floured 10-inch Bundt pan.
7
Bake at 325u00b0 for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
8
Cool in pan 10 minutes; remove from pan and let cool completely on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. butter or margarine, softened, 2 c. sugar, 5 eggs, 1 (16 oz.) pkg. graham crackers, crushed, and more.

Yes, Graham Cracker Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Graham Cracker Cake

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