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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is a recipe that I have had for years, I don't make it often because I will eat the whole thing. Ingredients:
1 (13 ounce) package graham cracker crumbs |
2 cups sugar |
1 cup margarine, melted |
4 eggs |
1 cup milk |
2 teaspoons baking powder |
1 cup pecans, chopped |
8 ounces coconut |
1 (20 ounce) can crushed pineapple |
8 ounces cream cheese, softened |
1/2 cup margarine, softened |
1 lb powdered sugar |
1 teaspoon vanilla |
Directions:
1. Combine all the cake ingredients except the pineapple (the first 8 ingredients).
2. Beat with mixer until well blended.
3. Pour into a 9 x 13 pan.
4. Bake for 45 minutes in a 350 degree fahrenheit oven.
5. Remove from oven. While cake is still hot pour pineapple over it and allow it to soak in throughly.
6. Let cake cool completely before frosting.
7. FOR FROSTING:.
8. Mix all ingredients together and beat until of spreading consistency.
9. Spread on cake.
10. Sprinkle with pecans.
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