Cracker Crumb Cake
Ingredients40 m servings 402 cals
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking pan.
- 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.
- Bake for 30 minutes in the preheated oven, until the cake springs back when pressed in the center. Cool completely before frosting.
- To make frosting: Mix together the crushed pineapple and whipped topping. Spread over cooled cake, and refrigerate until serving.
Per Serving: 402 calories; 20.1 g fat; 54.5 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 130 mg sodium. Full nutrition
ReviewsRead all reviews 3
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!