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    You are in: Home / Recipes / Pineapple Graham Cake Recipe
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    Pineapple Graham Cake

    Pineapple Graham Cake. Photo by SusieQusie

    1/2 Photos of Pineapple Graham Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    SusieQusie's Note:

    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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    1. 1
      Preheat oven to 350ºF.
    2. 2
      Coat a 9-inch loaf pan with cooking spray & lightly dust with flour.
    3. 3
      Cream butter and sugar till light & fluffy; add egg yolks and mix till incorporated.
    4. 4
      Mix graham cracker crumbs with baking powder and salt then add to butter/sugar mixture, alternating wth the milk.
    5. 5
      Stir in vanilla and nuts.
    6. 6
      Beat egg whites till they form stiff peaks; fold into cake batter.
    7. 7
      Pour into prepared pan & bake for 45-55 minutes or until cake pulls away from sides of pan.
    8. 8
      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.

    Ratings & Reviews:


    Nutritional Facts for Pineapple Graham Cake

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 488.1
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 9.1 g
    Cholesterol 87.6 mg
    Sodium 404.9 mg
    Total Carbohydrate 73.3 g
    Dietary Fiber 1.4 g
    Sugars 61.0 g
    Protein 4.8 g

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