When you think of graham crackers, you might think of crushing them up to make a pie crust, or maybe sandwiching chocolate bars and toasted marshmallows between a couple of 'em for s'mores. Well, now we've taken it a step further by making a super moist, Graham Cracker Cake that's packed with flavor! Trust us, this is a recipe you'll want to get your hands on.
What You'll Need
- 2 sticks (1 cup) butter, softened, divided
- 1 1/2 cups granulated sugar
- 1 (13.5-ounce) package graham cracker crumbs
- 2 teaspoons baking powder
- 3/4 cup milk
- 5 eggs
- 1 teaspoon vanilla extract
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
- 3 cups confectioners' sugar
- 1 (8-ounce) can crushed pineapple, undrained
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.
- In a large bowl with an electric mixer on medium speed, beat 1-1/2 sticks butter and the granulated sugar 3 to 4 minutes or until creamy. Add graham cracker crumbs, baking powder, milk, eggs, and vanilla, and beat until well mixed. Stir in coconut and pecans until well mixed, then spread batter into baking dish.
- Melt remaining half stick butter in microwave. In a large bowl, combine the melted butter, confectioners’ sugar, and pineapple until well mixed; pour evenly over batter.
- Bake 45 to 50 minutes or until a wooden toothpick inserted in center comes out clean. Allow to cool, then cut and serve.
- SERVES
- 15
- COOK TIME
- 45 Min
