Graham Cracker Cake

By LadyJ1114

Ingredients

• 1/2 cup salted butter, softened
• 3/4 cup sugar
• 1 t. vanilla
• 2 large eggs
• 2 t. baking powder
• 1/4 t. salt
• 2 1/4 cups graham cracker crumbs
• 1 cup milk
• 1 cup chopped nuts
• 8 3/4 oz. can crushed pineapple with juice
• 14 cup sugar

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9" square baking pan with Pam and sprinkle the inside of the pan with flour. Shake out excess flour.

In an electric mixer, cream butter and sugar, adding sugar gradually with the mixer on medium speed. Add vanilla and mix thoroughly. Beat in the eggs, one at a time. Add baking powder and salt, beating until thoroughly mixed. Mix in half the graham cracker crumbs with half the milk. Beat well. Mix in other half of graham cracker crumbs with remaining milk.

Remove bowl from the mixer and fold in chopped nuts by hand.

Bake cake at 350 degrees for 30 minutes. Take the cake out of the oven and place on a wire rack.

In a saucepan, combine the contents of the crushed pineapple and juice with the 1/4 cup of sugar. Cook over medium heat, stirring constantly until it boils. Turn burner to low and cook the pineapple for an additional 10 minutes, stirring frequently.

Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve with whipped cream or ice cream.