Ingredients
-
1/2
-
1
-
2
-
2
-
2
-
1/4
-
1
-
1
-
1/2
-
-
1
-
1
-
-
-
Directions
Pineapple Graham Cake, A new to me twist – no flour; just graham cracker crumbs; then baked in a loaf pan & topped with a pineapple glaze Be sure to grease and flour the pan WELL as the cake tends to stick I also found it easier to de-pan while the cake was hot and then pour on the glaze I have made a lighter version, using apple butter for 1/2 the butter, Splenda granular for 1/2 the sugar & 1/4 cup of Egg Beaters in place of egg yolks The result was just as good as the orignal
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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Coat a 9-Inch Loaf Pan With Cooking Spray & Lightly Dust With Flour. |
|
3
Done
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Cream Butter and Sugar Till Light & Fluffy; Add Egg Yolks and Mix Till Incorporated. |
|
4
Done
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Mix Graham Cracker Crumbs With Baking Powder and Salt Then Add to Butter/Sugar Mixture, Alternating Wth the Milk. |
|
5
Done
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Stir in Vanilla and Nuts. |
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6
Done
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Beat Egg Whites Till They Form Stiff Peaks; Fold Into Cake Batter. |
|
7
Done
|
Pour Into Prepared Pan & Bake For 45-55 Minutes or Until Cake Pulls Away from Sides of Pan. |
|
8
Done
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While Cake Is Baking, Combine 1 Cup Sugar and the Can of Pineapple. Simmer For 10 Minutes. Pour on Top of Hot Cake. Let Stand 2 Hours Before Serving. |
