Pineapple Overnight Cake

If you mixed a little coconut with the graham crackers, I wouldn’t be upset.

From a box sold in Canby, Oregon.

Pineapple Overnight Cake

Cream together:

  • 2/3 butter
  • 2 cups powdered sugar


  • 3 well-beaten egg yolks
  • 1 No. 2 1/2 can crushed pineapple, well drained

Beat 3 egg whites; mix with one cup whipped cream. Add alternately to first mixture.

Place layer of graham cracker crumbs in bottom of cake pan. Add 1/2 of mixture, another layer of crumbs, then remainder of mixture, and top with another layer of crumbs.

Let stand 24 hours in refrigerator.

Yesterdish reminders: Used pasteurized eggs; a #2-1/2 can is 27 to 29 ounces, by weight.

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