2 sticks of butter or 1 cup softened
2 cups granulated sugar
2 t baking powder
1 t vanilla
1 cup drained crushed pineapple
1 cup chopped nuts
1/2 cup shredded coconut
1 stick or 1/2 cup butter softened
16 ounces or 1 box confectioners sugar
2/3 cup drained pineapple
1/2 cup chopped nuts optional
Grease and flour two 8 inch or 9 inch cake pans or spray with Pam® Baking. Preheat oven to 350º
Cream butter, sugar, and eggs in medium bowl. Add in graham cracker crumbs, baking powder, vanilla, pineapple, nut , and coconut. Mix until combined. Pour into prepared cake pans and bake for 40 minutes or until cake testers inserted in center comes out clean.
Cool cake and then frost.
Combine butter, confectioners sugar, and pineapple. Once combined then mix until creamy. Frost the cake and sprinkle numbers around the sides.
Note: A nice moist cake with a sweet tangy frosting.