Graham Cracker Cake II

2 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Suzanne Stull
Recipe by  Suzanne Stull

“Cream Cheese glaze on this cake makes the cake a hit.”

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Adjust Servings

Original recipe yields 1 - 3 layer 9 inch cake



  1. Cream 1 cup butter or margarine. Add white sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beat after each addition. Add cracker crumbs and baking powder, alternately with milk. Blend in coconut and nuts.
  2. Bake in preheated 350 degrees F (175 degrees C) oven in 3 - 9 inch pans for 25 to 30 minutes.
  3. To Make Cream Cheese Glaze: Cream 1/2 cup butter and cream cheese. Add confectioners' sugar, then pineapple. Mix well. Fill and frost layers.

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Reviews (2)

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Made this and brought it to work with me, everyone loved it and asked for it again. It is becoming the traditional birthday cake in the office.



made this cake, tried it in a sheet pan had to cook for about an hour. frosting is way too sweet will cut powdered suger in half next time actual cake is delish.

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Amount Per Serving (12 total)

  • Calories
  • 810 cal
  • 40%
  • Fat
  • 39.9 g
  • 61%
  • Carbs
  • 110.4 g
  • 36%
  • Protein
  • 7.5 g
  • 15%
  • Cholesterol
  • 158 mg
  • 53%
  • Sodium
  • 544 mg
  • 22%

Based on a 2,000 calorie diet



previous recipe:

Italian Cream Cake I


next recipe:

Carol's Butter Pecan Cake