Best Cracker Crumb Cake Recipes

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GRAHAM CRACKER CRUMB CAKE



Graham Cracker Crumb Cake image

This is a similar recipe to one my mother and grandmother used to make. The main difference is that you don't need to separate the eggs and whip the whites and then incorporate them into the batter. Makes a denser cake but it tastes the same. A cream cheese icing works just as well. That being said, I was looking for a recipe to use up 4 cups of leftover ground up gingerbread men from Christmas and this worked perfectly! Tastes great even with gingerbread crumbs! I made it in a 9 X 13 pan and baked it for 40-45 minutes.

Provided by sumac1

Categories     Breads

Time 55m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14

1/2 lb butter
2 cups sugar
5 eggs
2 tablespoons baking powder
4 cups graham cracker crumbs
1 cup evaporated milk
2 teaspoons vanilla
1 1/2 cups shredded coconut
1/2 cup butter
1 (8 ounce) can crushed pineapple, well drained
2 tablespoons flour
1 lb powdered sugar
1 cup shredded coconut
1/2 cup pecans, chopped

Steps:

  • Cream butter and gradually add sugar beating constantly.
  • Add eggs and beat well.
  • Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition.
  • Beat 2 minutes.
  • Add vanilla and coconut.
  • Pour into 3 greased and floured 8 inch cake pans.
  • Bake at 350 degrees for 30 to 35 minutes.
  • Cool.
  • ICING:.
  • Melt butter in saucepan.
  • Add flour and stir well.
  • Add pineapple.
  • Cook until thickened.
  • Add sugar, nuts and coconut.
  • Spread between and on top and sides of each layer cake.

Nutrition Facts : Calories 965.3, Fat 47.6, SaturatedFat 27.6, Cholesterol 186.3, Sodium 740.7, Carbohydrate 131.1, Fiber 2.7, Sugar 108.7, Protein 8.9

GRAHAM CRACKER CRUMB CAKE



Graham Cracker Crumb Cake image

Great with coffee or tea, in the morning or at night. I don't like to bake so the recipe has to be quick, easy, and tasty. This one is all three.

Provided by Asha1126

Categories     Breads

Time 1h

Yield 1 square, 12 serving(s)

Number Of Ingredients 12

1/2 cup granulated sugar
1/2 cup packed brown sugar
5 tablespoons butter or 5 tablespoons margarine, softened
3 large egg whites
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1 1/2 cups graham cracker crumbs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
cooking spray

Steps:

  • Preheat the oven to 350°F.
  • Beat sugars and butter with a mixer at medium speed until well blended and creamy. Add egg whites and vanilla extract and mix well.
  • Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, graham cracker crumbs, baking powder, baking soda, and salt and stir everything with a wisk until well combined.
  • Add flour mixture to sugar mixture alternatly with buttermilk, beginning and ending with flour mixture.
  • Spoon batter into a 9inch square baking dish coated with cooking spray. Tap the pan once on the counter to get rid of bubbles.
  • Bake at 350F for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  • Cool in the pan for 10 minutes before removing.
  • Enjoy!

Nutrition Facts : Calories 184.3, Fat 6.2, SaturatedFat 3.3, Cholesterol 13.5, Sodium 267.7, Carbohydrate 30.1, Fiber 0.9, Sugar 21.5, Protein 3

CRACKER CRUMB CAKE



Cracker Crumb Cake image

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

Provided by MSANN37

Categories     Desserts     Cakes

Time 40m

Yield 12

Number Of Ingredients 8

6 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups white sugar
36 saltine crackers, finely crushed
2 cups chopped pecans
1 (20 ounce) can crushed pineapple
1 (8 ounce) tub frozen whipped topping, thawed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking pan.
  • 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.
  • Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. Cool completely before frosting.
  • To make frosting: Mix together the crushed pineapple and whipped topping. Spread over cooled cake, and refrigerate until serving.

Nutrition Facts : Calories 402.5 calories, Carbohydrate 54.5 g, Fat 20.1 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 129.6 mg, Sugar 45.4 g

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