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Quick Graham Cracker Cake

 Quick Graham Cracker Cake
Imagine two food favorites—graham crackers and whipped cream—in one wonderful cake. The results are heavenly!
16-20 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1-1/4 cups graham cracker crumbs, divided
  • 1 package white cake mix (regular size)
  • 2 tablespoons sugar
  • 1-1/2 cups water
  • 2 egg whites
  • 4 tablespoons canola oil
  • 1 pint heavy whipping cream or 1 carton (12 ounces) frozen whipped topping, thawed


  • Set aside 2 tablespoons graham cracker crumbs. In a large bowl, beat
  • the remaining crumbs, cake mix, sugar, water, egg whites and oil for
  • 2 minutes.
  • Pour into two greased and floured 9-in. layer pans. Bake at 350°
  • for 25-30 minutes or until a toothpick inserted near the center
  • comes out clean. Let stand a few minutes before removing from pans
  • to wire racks to cool completely.
  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate. Spread whipped cream between layers and frost entire
  • cake. Sprinkle reserved graham cracker crumbs on top. Refrigerate
  • until serving time.
  • Yield: 16-20 servings.

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Quick Graham Cracker Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 244 calories, 15 g fat (7 g saturated fat), 33 mg cholesterol, 210 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.