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    You are in: Home / Recipes / Pineapple Icebox Cake Recipe
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    Pineapple Icebox Cake

    Pineapple Icebox Cake. Photo by WizzyTheStick

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    WizzyTheStick's Note:

    Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.

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    Serves: 8



    Units: US | Metric

    • 6 ounces butter
    • 1 1/2 cups icing sugar
    • 4 eggs (separated)
    • 1 teaspoon vanilla
    • 2 cups pineapple slices (diced)
    • 1 cup brazil nut (chopped)
    • 1 sponge cake, already baked (I use a store bought, lemon sponge, box cake. I think the lemon gives a better flavour than a plain)
    • 2 cups whipped cream


    1. 1
      Cut the cake into one inch thick slices.
    2. 2
      Cream butter and icing sugar until fluffy.
    3. 3
      Add egg yolks one at a time, beating after each addition and scraping the sides.
    4. 4
      Add vanilla, pineapple and brazil nuts.
    5. 5
      Beat egg whites until stiff but moist and fold into mixture gently.
    6. 6
      Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
    7. 7
      Cover with foil and freeze for 24 hours.
    8. 8
      When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
    9. 9
      Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

    Ratings & Reviews:

    • on January 04, 2010


      This one is so simple even a kid could make it. We enjoyed it very much and we will have it again!

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    • on June 08, 2007


      yummy hot weather dessert! I used fresh pineapple and used walnuts in place of Brazil nuts, thanks for sharing de Roche!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2007


      I liked this cake a lot. It's not too sweet. And it's easy because there's no baking if you use a store-bought angel food cake. I made pineapple. My next one will be mango. I sliced and served as many portions as was needed from the frozen cake and returned the rest of the cake to the freezer. It's there for future desserts; I'll always have a delicious cake ready!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pineapple Icebox Cake

    Serving Size: 1 (199 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 614.9
    Calories from Fat 326
    Total Fat 36.3 g
    Saturated Fat 16.8 g
    Cholesterol 221.0 mg
    Sodium 317.2 mg
    Total Carbohydrate 66.4 g
    Dietary Fiber 2.1 g
    Sugars 48.3 g
    Protein 9.6 g

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