Graham Cracker Crumb Cake Recipe

Name: Graham Cracker Crumb Cake
Yield: 4 servings
Cuisine: American
Ingredients: CAKE; 1/2 lb butter; 2 cups sugar; 5 eggs; 2 tablespoons baking powder; 4 cups graham cracker crumbs; 1 cup evaporated milk; 2 teaspoons vanilla; 1 1/2 cups shredded coconut; ICING; 1/2 cup butter; 1 (8 ounce) can crushed pineapple, well drained; 2 tablespoons flour; 1 lb powdered sugar; 1 cup shredded coconut; 1/2 cup pecans, chopped

Servings: persons

CAKE
1/2 lb butter
2 cups sugar
5 eggs
2 tablespoons baking powder
4 cups graham cracker crumbs
1 cup evaporated milk
2 teaspoons vanilla
1 1/2 cups shredded coconut
ICING
1/2 cup butter
1 (8 ounce) can crushed pineapple, well drained
2 tablespoons flour
1 lb powdered sugar
1 cup shredded coconut
1/2 cup pecans, chopped

1
Cream butter and gradually add sugar beating constantly.
2
Add eggs and beat well.
3
Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition.
4
Beat 2 minutes.
5
Add vanilla and coconut.
6
Pour into 3 greased and floured 8 inch cake pans.
7
Bake at 350 degrees for 30 to 35 minutes.
8
Cool.
9
ICING:.
10
Melt butter in saucepan.
11
Add flour and stir well.
12
Add pineapple.
13
Cook until thickened.
14
Add sugar, nuts and coconut.
15
Spread between and on top and sides of each layer cake.

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 16 ingredients. The key ingredients include: CAKE, 1/2 lb butter, 2 cups sugar, 5 eggs, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Graham Cracker Crumb Cake

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