GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. 1/2 cup salted butter, softened (1 stick, 4 ounces, 1/4 pound) 3/4 cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder 1/4 teaspoon salt 2 and 1/4 cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping--I used walnuts) 8 and 3/4 ounce can crushed pineapple WITH juice 1/4 cup white (granulated) sugar Hannah's Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until