Ingredients for Pineapple Icebox Cake
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- Eggs
- 1 teaspoon vanilla extract
- Pineapple Slices
- Brazil Nut
- Sponge Cake
- Whipped cream, for garnish (optional)
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How to Make Pineapple Icebox Cake
- Cut the cake into 1-inch thick slices.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 4 cups powdered sugar until light and fluffy.
- Add 4 large egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl.
- Stir in 1 teaspoon vanilla extract, 2 cups crushed pineapple (drained), and 1 cup chopped nuts (Brazil nuts, walnuts, or pecans).
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the pineapple mixture.
- In a 9x13 inch dish, layer cake slices and pineapple-butter mixture, beginning and ending with the pineapple mixture.
- Cover the dish tightly with aluminum foil.
- Freeze for at least 24 hours.
- Before serving, remove from freezer and thaw for 10-15 minutes to slightly soften.
- Garnish with whipped cream, a maraschino cherry, a sprig of mint, or candied orange pieces – get creative!
- For variations, substitute drained peaches or ripe mangoes for the pineapple.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
193g
Fat
84g
Carbs
22g