Graham Cracker Cake with Pineapple Icing
Indulge in the tropical sweetness of this Graham Cracker Cake with Pineapple Icing—a dessert that’s as charming as it is flavorful! Made with a graham cracker crumb base, this cake boasts a rich, buttery texture complemented by the subtle tang of crushed pineapple folded into the batter. The crowning glory is a luscious pineapple icing, crafted with powdered sugar, melted butter, and a splash of reserved pineapple juice for a perfectly sweet and tangy finish. Ready in under an hour, this easy-to-make cake is ideal for celebrations or a simple weeknight treat, offering a unique twist on classic comfort desserts. Whether served as-is or with a dollop of whipped cream, this tropical-inspired delight is sure to impress! Keywords: graham cracker cake, pineapple icing, tropical dessert, easy cake recipe, sweet and tangy.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups butter, softened
- 1 cups granulated sugar
- 3 eggs
- 1 cups whole milk
- 1 teaspoons vanilla extract
- 0.75 cups crushed pineapple (canned), drained
- 2 cups powdered sugar
- 0.25 cups butter, melted (for icing)
- 3 tablespoons reserved pineapple juice
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a medium bowl, combine the graham cracker crumbs, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the crushed pineapple gently until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the pineapple icing, whisk together the powdered sugar, melted butter, and reserved pineapple juice in a mixing bowl until smooth and spreadable.
Once the cake has completely cooled, spread the pineapple icing evenly over the top of the cake.
Slice and serve. Enjoy your Graham Cracker Cake with Pineapple Icing!
Nutrition Facts
Calories |
4509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 4594 mg | 200% | |
| Total Carbohydrate | 672.9 g | 245% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 532.1 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 574 mg | 44% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1225 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
