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Cracker Crumb Cake

Rated as 3.33 out of 5 Stars
3

"This is a cake using saltine crackers instead of flour, and it is so good. My aunt used to make this every Thanksgiving."
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Ingredients

40 m servings 402
Original recipe yields 12 servings

Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking pan.
  2. 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.
  3. Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. Cool completely before frosting.
  4. To make frosting: Mix together the crushed pineapple and whipped topping. Spread over cooled cake, and refrigerate until serving.

Nutrition Facts


Per Serving: 402 calories; 20.1 54.5 4.9 0 130 Full nutrition

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Reviews

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I was intrigued by the use of cracker crumbs instead of flour, so I had to try this recipe. It is so good. It has just the right mixture of sweet/salty.

I used to make this dessert years ago only I used Ritz crackers and either blueberry or cherry pie filling. It is delicious even if it sounds "funny" I am so glad to find an old favorite!

Terrible waste of ingredients. Baked as directed. It had a very hard crust (did NOT spring when touched) that cracked when touched. Terribly disappointed.