Graham Cracker Cake With Pineapple Icing Recipes

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
• Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
• To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.

Steps:

• 1. Beat the egg whites to a stiff peak and set aside.
• 2. Combine the cracker crumbs with the baking powder.
• 3. In a separate bowl Cream the butter and the sugar together until creamy ; Beat in one egg yolk at a time until well blended together.
• 4. Beat milk and vanilla into the butter mixture ; add the crumb mixture and the nuts and fold in the stiffly beaten egg whites.
• 5. Spread the batter into a greased 8x8" sq. cake pan.
• 6. Bake @ 300° for 45 minutes or until tooth pick inserted in the center comes out clean.
• 7. Prepare the pineapple sauce by boiling the pineapple and sugar for 10 minutes , to thicken the sauce , mix in the water with the cornstarch and add it to the cooked pineapple sauce and continue to cook for 2-3 minutes.
• 8. Pour the pineapple sauce over top of the hot cake and garnish with whipped cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment two 9 inch round pans.
• Combine the crumbs, 1/2 cup pecans, flour, baking powder, and salt.
• In a large bowl, cream the butter and the light brown sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
• Beat the egg whites in a bowl until foamy. Add the sugar slowly, and beat to soft peaks. Fold into the crumb batter, and pour into the pans.
• Bake for 25 minutes, or until a tester comes out clean. Cool in the pans on a rack about 10 minutes, then invert and cool completely.
• To Make Frosting: In a saucepan over medium heat, melt the 2 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the butter; swirl. Whisk in the dark brown sugar, and place back on the heat. Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove caramel from heat.
• Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups butter, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice the cake. Frost the cake, and press the pecans into the sides.

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch loaf pan with cooking spray & lightly dust with flour.
• Cream butter and sugar till light & fluffy; add egg yolks and mix till incorporated.
• Mix graham cracker crumbs with baking powder and salt then add to butter/sugar mixture, alternating wth the milk.
• Stir in vanilla and nuts.
• Beat egg whites till they form stiff peaks; fold into cake batter.
• Pour into prepared pan & bake for 45-55 minutes or until cake pulls away from sides of pan.
• While cake is baking, combine 1 cup sugar and the can of pineapple. Simmer for 10 minutes. Pour on top of hot cake. Let stand 2 hours before serving.

Steps:

• Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat the remaining crumbs, cake mix, sugar, water, egg whites and oil for 2 minutes. , Pour into two greased and floured 9-in. layer pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let stand a few minutes before removing from pans to wire racks to cool completely. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate. Spread whipped cream between layers and frost entire cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate until serving time.