cracker-crumb-cake

Cracker Crumb Cake

2 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
MSANN37
Recipe by  MSANN37

“This is a cake using saltine crackers instead of flour, and it is so good. My aunt used to make this every Thanksgiving.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking pan.
  2. In a large glass or metal bowl, whip egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar while continuing to whip to stiff peaks. Fold in cracker crumbs and pecans until evenly blended. Spread evenly in the prepared pan.
  3. Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. Cool completely before frosting.
  4. To make frosting: Mix together the crushed pineapple and whipped topping. Spread over cooled cake, and refrigerate until serving.

Share It

Reviews (2)

Rate This Recipe
AMISH1
7

AMISH1

I was intrigued by the use of cracker crumbs instead of flour, so I had to try this recipe. It is so good. It has just the right mixture of sweet/salty.

SweetBasil
6

SweetBasil

I used to make this dessert years ago only I used Ritz crackers and either blueberry or cherry pie filling. It is delicious even if it sounds "funny" I am so glad to find an old favorite!

More Reviews

Similar Recipes

Pineapple Pecan Cake
(16)

Pineapple Pecan Cake

Marble Crumb Cake
(11)

Marble Crumb Cake

Crumb Cake I
(10)

Crumb Cake I

Crumb Cake II
(14)

Crumb Cake II

Graham Cracker Cake III
(7)

Graham Cracker Cake III

New Orleans Crumb Cake
(4)

New Orleans Crumb Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Raspberry-Sour Cream Crumb Cake

>

next recipe:

Crumb Cake I