Graham Cracker Cake III

7 Reviews Add a Pic
Recipe by  JJ

“An old-fashioned cake worth repeating!”

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Adjust Servings

Original recipe yields 1 - 9x13 inch cake



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish.
  2. Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside.
  3. Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon.
  4. Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan.
  5. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely.
  6. Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.

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Reviews (7)

Rate This Recipe


I was very happy to find this recipe, but disappointed in the result. It was VERY dry--tasted great--but was VERY dry. I thought I followed the recipe, but think I used too many graham crackers. It calls for 32 that whole, half or the quarters? I used 32 whole crackers, and it was definitely too many.



Nice tasting cake. Moist. I didn't frost it. (We just ate it as a snack cake.) But it reminded me of carrot cake, so I can see how a cream cheese frosting would taste good on it.



Tastes like weird carrot cake.

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Amount Per Serving (24 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 34.7 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Graham Streusel Coffee Cake


next recipe:

Art's Graham Cracker Cookies