Graham Cracker Cake (9-inch square)

By MarieR

Joanne Fluke Blackberry Pie Murder" Page 208

Ingredients

• 1/2 cup salted butter (1 stick; 4-ounces)
• 3/4 cup white granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/4 cups graham cracker crumbs
• 1 cup whole milk
• 1 cup chopped nuts-measure after chopping
• 8 3/4 ounce can crushed pineapple with juice
• 1/4 cup white granulated sugar

Preparation

Step 1

Cream the butter and sugar, adding the sugar slowly wih the mixer on medium.
Add the vanilla extract and mix in.
Beat in the eggs, one at a time, incorporating the first egg before adding the second egg.
Add the baking power and salt, mix thoroughly.
Mix in half of the graham cracker crumbs with half of the milk. Mix well.
Mix the other half of the graham crackers crumbs with the rest of the milk.
Stir in the nuts by hand.
Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula.
Bake cake at 350 degrees F. for 30 minutes.
Remove cake from oven, place on wire rack to await topping.
- - -
Pineapple Topping
In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar.
Cook mixture over Medium High heat, stirring constantly until it boils.
Turn the burner down to Low and cook the pineapple mixture for additional 10 more minutes, stirring frequently.
Pour the hot pineapple sauce over the hot cake. Cool in the pan.
Serve with whipped cream or ice cream.