Ingredients

The following ingredients have 8 Servings
  • 2 cups pancake mix ((I used Bisquick))
  • 3 sheets graham crackers ((crushed))
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1/2 cup confectioner's sugar
  • 1 sheet graham crackers ((crushed))
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk ((use more if needed))
  • 1/2 cup chopped pecans ((for garnish, optional))

Instruction

  • Preheat oven to 350 degrees F. Prepare bundt pan by spraying with non-stick baking spray.
  • Combine all the cake ingredients and pour into the bundt pan.
  • Bake for about 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • While the cake is baking, prepare the glaze by beating the butter and powdered sugar with a hand mixer until light and fluffy. 
  • Add the graham cracker crumbs and vanilla and beat for another minute.
  • Add the almond milk a little at a time while continuing to beat, until the glaze is still thick but able to drizzle slowly off the end of a spoon and leave a trail in the bowl (i.e. it doesn't immediately get absorbed back into the rest of the glaze). 
  • Once the cake is baked, cool for about 10 minutes and then invert the bundt pan onto a serving plate to remove the cake. Drizzle the glaze over the cake just prior to serving. Sprinkle with chopped pecans for garnish if desired.