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Pineapple Cake Recipe

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This recipe for Pineapple Cake, by , is from Marilyn's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marilyn Mehaffey


Crust Ingredients:

2 cups graham cracker crumbs

1/2 cup butter, melted

Filling Ingredients:

1/2 cup butter, softened

1 and 1/2 cups icing sugar

2 Tablespoons heavy cream

1 tsp. vanilla

Pineapple Whipped Cream Topping Ingredients:

1 cup Borden heavy cream

1 Tablespoon icing sugar

1/2 teaspoon McCormick vanilla extract

1 14oz. can Dole crushed pineapple

Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter. Press the mixture into an 88″ or 99″ baking pan.

Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter, icing sugar, whipping cream, and vanilla with an electric mixer until smooth.

Taste and adjust the sweetness to your preference, adding additional icing sugar if needed.

Spread this mixture over the completely cooled crust.

Cover and refrigerate while you prepare the topping.

Prepare your whipped cream by beating together the heavy cream, white sugar, and vanilla extract in a medium mixing bowl with an electric beater, until it is thick and stiff.

Drain the juice from the canned crushed pineapple.

Gently fold the crushed pineapple into the whipped cream, then spread evenly over top of the chilled filling.

Garnish the dessert with a sprinkle of graham cracker crumbs.

Keep chilled and serve cold.




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