Cracker Crumb Cake Recipes

GRAHAM CRACKER CAKE I

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.

GRAHAM CRACKER CRUMB CAKE

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!

GRAHAM CRACKER CRUMB CAKE

Steps:

• Stir together flour, baking powder, soda and salt. Mix with crumbs and set aside. In a large bowl cream butter and sugars. Beat in eggs one at a time, along with vanilla. Beat until fluffy. Add flour mixture to egg mixture alternately with buttermilk, beating just to blend. Stir in walnuts. Spread in a greased 9-inch square baking pan. Bake in a preheated 350 degrees F oven for 40 minutes or until pick inserted in center comes out clean.

GRAHAM CRACKER CRUMB CAKE

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.

CRACKER CRUMB CAKE

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.

QUICK GRAHAM CRACKER CAKE

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.

MICROWAVE CRUMB CAKE RECIPE

Steps:

• Place butter in 2-qt. microwaveable round dish at least 2 inches deep. Microwave on HIGH 30 sec. or until melted. Add 1/2 cup graham crumbs, 1/3 cup sugar, nuts and 1 tsp. cinnamon; mix well. Set aside.
• Beat eggs in large bowl with wire whisk. Add COOL WHIP, remaining graham crumbs, sugar and cinnamon; stir just until blended. Spread over crumb mixture in dish.
• Microwave on MEDIUM (50%) 9 to 10 min. or until cake starts to pull away from side of dish, turning dish after 5 min. (Top will still be slightly moist.) Place serving plate on top of dish; invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over cake. Fluff crumb topping with fork. Serve warm.