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Nutty Graham Picnic Cake

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1978.

This orange-flavored cake is topped with a brown sugar glaze the perfect finishing touch.

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1978.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

Ready in
2 h 30 m
30 m
(prepare time)
Calories Per Serving


For the Cake

  • 2 Cups Pillsbury BEST All Purpose or Unbleached Flour
  • 1 Cup (14 squares) finely crushed graham crackers or graham cracker crumbs
  • 1 Cup firmly packed brown sugar
  • 1/2 Cup sugar
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 1 Cup margarine or butter, softened
  • 1 Cup orange juice
  • 1 Tablespoon grated orange peel
  • 3 eggs
  • 1 Cup chopped nuts

For the Glaze

  • 2 Tablespoons brown sugar
  • 5 Teaspoons milk
  • 1 Tablespoon margarine or butter
  • 3/4 Cups powdered sugar
  • 1/4 Cup chopped nuts


For the Cake

Heat oven to 350 degrees F. Generously grease and flour 12-cup fluted tube cake pan or 10-inch tube pan. In large bowl, combine all cake ingredients except nuts; beat 3 minutes at medium speed. By hand, stir in 1 cup nuts. Pour batter into greased and floured pan.

Bake at 350 degrees F. for 40 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; invert onto serving plate. Cool 1 hour or until completely cooled.

For the Glaze

In small saucepan, combine 2 tablespoons brown sugar, milk and 1 tablespoon margarine; cook over low heat just until sugar is dissolved, stirring constantly. Remove from heat. Stir in powdered sugar; blend until smooth. Drizzle over cake; sprinkle with 1/4 cup nuts.