Pineapple Icebox Cake Recipe

This dreamy Pineapple Icebox Cake is a family favorite, inspired by a classic Naparima Girls' High School recipe! Forget bland almonds – we're upping the nut game with Brazil nuts, walnuts, or even caramelized pecans for a delightful crunch. Layers of fluffy pineapple cream and buttery cake create a cool, refreshing dessert perfect for any occasion. Easy to make, requiring no baking, and endlessly customizable, this recipe is a guaranteed crowd-pleaser. Prepare to be amazed by its simplicity and deliciousness!

Prep Time 60 mins
Cook Time 1460 mins
Calories 614.9 kcal
Protein 19g
Rating 5.0 (4 Reviews)
Pineapple Icebox Cake 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pineapple Icebox Cake

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How to Make Pineapple Icebox Cake

  1. Cut the cake into 1-inch thick slices.
  2. In a large bowl, cream together 1 cup (2 sticks) softened butter and 4 cups powdered sugar until light and fluffy.
  3. Add 4 large egg yolks one at a time, beating well after each addition and scraping down the sides of the bowl.
  4. Stir in 1 teaspoon vanilla extract, 2 cups crushed pineapple (drained), and 1 cup chopped nuts (Brazil nuts, walnuts, or pecans).
  5. In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold the egg whites into the pineapple mixture.
  6. In a 9x13 inch dish, layer cake slices and pineapple-butter mixture, beginning and ending with the pineapple mixture.
  7. Cover the dish tightly with aluminum foil.
  8. Freeze for at least 24 hours.
  9. Before serving, remove from freezer and thaw for 10-15 minutes to slightly soften.
  10. Garnish with whipped cream, a maraschino cherry, a sprig of mint, or candied orange pieces – get creative!
  11. 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