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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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PINEAPPLE CREAM CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
2 cups graham cracker crumbs |
1/2 cup confectioner's sugar |
1/2 cup butter softened |
1 can pineapple pie filling |
juice from 1/2 lemon |
8 ounces cream cheese softened |
3 beaten eggs |
1 cup granulated sugar |
8 ounces frozen whipped topping thawed |
Directions:
1. Mix crumbs, sugar and butter well and spread evenly in a rectangular ungreased baking pan.
2. Cream cheese, eggs and sugar then spread over crumb mixture and bake 30 minutes at 350.
3. Add lemon juice to pie filling then mix well then pour over cheese mixture while still hot.
4. When completely cool cover cake with whipped topping and refrigerate at least 3 hours.
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