Pineapple cake

Let’s make some dessert. Do you like pineapple? And Graham Crackers? This recipe is very good for the summer. It is very easy to make and I hope you will like it. You can make it with fresh or canned pineapple. Dessert time!


A 20 oz pineapple can (or fresh pineapple)
2 tablespoons sugar
1 teaspoon vanilla flavour
Some Graham Crackers

This is a cold cake. You will not have to heat anything. You will only need a blender and a container to prepare this cake.
First we will blend the pineapple, adding the sugar and the vanilla. If you use a pineapple can, you can add some of the liquid in the can, but do not add too much. Once we have the pineapple blended, we will start layering the cake.The first thing will be to start with a layer of Graham Crackers in the container. Then a layer of the pineapple mixture. And finally we will add another layer of Graham Crackers. We will cover the container and we will cool it in the fridge for a couple of hours. And then it will be ready. Good.

I have another recipe, hope that helps, too :smiley:

The Ingredients

14 oz can of crushed pineapple, reserve 1/3 cup of juice for icing
1 cup milk
2 1/3 cup flour
3 1/2 tsp baking powder
1 tsp salt
2/3 cup margarine
1 2/3 cup granulated sugar
3 eggs
1 tsp vanilla

Pineapple Frosting

In saucepan: combine 1/3 cup butter, 1/3 cup pineapple juice, 2/3 cu granulated sugar.

Heat until sugar is dissolved. Remove from heat and gradually beat in 3 - 4 cups sifted icing sugar. Add enough to give good spreading consistency.
The Directions

Sift together flour, baking powder, and salt and set aside. Add remaining juice with 1 cup of milk or enough to give 1 1/4 cup liquid. Cream margarine and beat in sugar. Beat in each egg and vanilla until like and fluffy. Add alternately liquid and dry ingredients until all are completely mixed. Fold in drained crushed pineapple. Pour into 9 x 13 baking dish (or 2 8" circular pans). Bake in 350 degree F oven for 35 - 40 minutes or until knife inserted comes out clean.