Graham Cracker Cake With Pineapple Icing

This is a cake that I grew up eating and one of the first that my mom let me make on my on. Its so easy. All ovens are different so be sure to check on its doneness. Also to make sure its moist I spoon the juice from the drained can of pineapple over the cake to make sure it is moist.

• Ready In: 1 hr 15 mins
• Serves: 12-14
• Yields: 1 cake

Ingredients

• 1⁄2 cup  melted butter
• 1  cup sugar
• 2  teaspoons baking powder
• 3⁄4 cup milk
• 5  eggs
• 1 (14 ounce) box graham crackers, crushed
• 1 (3 ounce) can coconut
• 1  teaspoon vanilla
• 1  cup pecans

• icing

• 1 (8 ounce) can crushed pineapple, drained
• 1⁄2 cup  melted butter
• 1 (16 ounce) box powdered sugar

Directions

1. In a bowl combine melted butter, sugar, eggs then add Graham Crackers and baking powder, milk, nuts coconut and vanilla. (No mixer needed).
2. Bake in a tube or bunt pan on 300 degrees for approximately 1 hour.
3. Cake is done when a toothpick is inserted and comes out clean.
4. Let cool completely before icing.
5. ICING.
6. In a pot, melt butter on low heat on stove. In the same pot add drained pineapple. Slowly add powdered sugar until you have added all of the sugar.
7. Pour over completely cooled cake.