Zutaten für Graham Cracker Cake With Pineapple Icing
- Butter
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1/2 cup (120ml) milk
- 2 large eggs
- 2 cups (227g) finely crushed graham crackers
- Coconut
- 1 teaspoon vanilla extract
- Pecans
- Crushed Pineapple
- 4 cups (450g) powdered sugar
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Zubereitung von Graham Cracker Cake With Pineapple Icing
- Preheat oven to 300°F (150°C). Grease and flour a tube or bundt pan.
- In a large bowl, cream together 1/2 cup (113g) melted unsalted butter, 1 1/2 cups (300g) granulated sugar, and 2 large eggs until light and fluffy.
- Gently mix in 2 cups (227g) finely crushed graham crackers, 1 teaspoon baking powder, 1/2 cup (120ml) milk, 1/2 cup (60g) chopped nuts (optional), 1/2 cup (60g) shredded coconut (optional), and 1 teaspoon vanilla extract.
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness at 60 minutes.
- Let the cake cool completely in the pan before inverting onto a wire rack.
- While the cake cools, prepare the icing: In a medium saucepan, melt 1/4 cup (57g) unsalted butter over low heat.
- Add one 20-ounce can (567g) of drained pineapple chunks to the melted butter. Stir to combine.
- Gradually add 4 cups (450g) powdered sugar, stirring constantly until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Once the cake is completely cool, pour the pineapple icing evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
270g
Fat
79g
Carbs
28g
