Best Pineapple Icebox Cake Recipes

PINEAPPLE COCONUT DREAM ICEBOX CAKE

Steps:

• 1. Prepare cake mix as instructed by box. Bake and cool completely. While cake is cooling, In a medium bowl, mix icing, drained pineapple, and cool whip together to make Icing. Mix lightly... Make sure pineapple isn't to wet or icing might run. You can always add back reserved pineapple juice to moisten if it's to stiff. Set in refrigerator to cool until cake is ready. When cakes have completely cooled you can either make it a 2 layer or cut them in half to make a four layer cake as I do. Put first layer on cake stand and spoon on reserved pineapple juice, making sure to stay away from the edges because we still have to ice the cake. Put only enough to moisten the layer, don't soak it!!! Take your premade icing from fridge and frost first layer. Make sure you save enough for each additional layer or you can double the icing recipe just in case or if you like extra icing. Continue with each additional layer, moistening it with juice, and then icing.*** Sprinkle with shredded coconut if desired. Cover and place in the refrigerator for at least three days. I have ate it right after it was made and I tasted the eggs too much, so wait! It will be worth it... Plus three days gives it enough time to soak up all the juices and makes a wonderfully moist cake with a light and not to sweet icing. Keep it refrigerated...

PINEAPPLE ICEBOX CAKE

Steps:

• Cut the cake into one inch thick slices.
• Cream butter and icing sugar until fluffy.
• Add egg yolks one at a time, beating after each addition and scraping the sides.
• Add vanilla, pineapple and brazil nuts.
• Beat egg whites until stiff but moist and fold into mixture gently.
• 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.
• Cover with foil and freeze for 24 hours.
• 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.
• Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

PINEAPPLE COCONUT ICEBOX CAKE

Steps:

• 1. Cook the pudding according to package directions. Cool while you are preparing the cake.
• 2. Prepare the cake according to the instructions on the box. Bake in a 13x9 pan. Poke holes in the cake (at least 4 rows--every 2 inches) A chopstick works well.
• 3. Mix sugar and pinapple together and heat long enough to dissolve the sugar. Pour over the cake while the cake is warm. Spread with a spatula. The juice and some of the pineapple will go into the holes.
• 4. Spread the pudding over the pineapple----like frosting. Spread the cool whip over the pudding. Top with the coconut and refrigerate. When set enjoy every bite !!

PINEAPPLE ICEBOX CAKE

Steps:

• In 2-quart saucepan, cook pudding mix, milk and pineapple juice as directed on box.
• In 9-inch springform pan, place a single layer of cookies. Top with a single layer of pineapple. Pour 2 cups of the cooked pudding on top. Repeat layers, using remaining cookies, pineapple and pudding (you will be short 1 pineapple slice on top; add extra cookies to this spot). Cover; refrigerate at least 8 hours or overnight.
• In chilled medium bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Add powdered sugar; beat until incorporated.
• To serve, carefully remove side of springform pan. Top cake with whipped cream just before serving.

PINEAPPLE ICEBOX CAKE

Steps:

• 1. Bake yellow cake mix as directed in a 9" x 13" pan.
• 2. Simmer pineapple (with juice) & sugar in a small saucepan until sugar dissolves.
• 3. Poke holes in the warm cake with a long tined fork and pour warm pineapple mixture evenly over the cake. Chill cake at least 1 hour.
• 4. Prepare pudding according to package directions. Stir in coconut. Spread over pineapple and cover with whipped topping.
• 5. Sprinkle with pecans. Keep refrigerated.

PINEAPPLE ICEBOX CAKE

Steps:

• Rub an 8 1/2 by 4 1/2 inch or 9x5 inch loaf pan generously with butter.
• Sprinkle half of the crumbs over the bottom of the pan and press down tightly.
• In a mixing bowl, using a handheld electric mixer, beat the cream until stiff peaks form. Beat in half of the vanilla and 1 tablespoon of the confectioners' sugar. Fold in the drained pineapple and set aside.
• In a second mixing bowl, beat the softened butter and remaining 3/4 cup confectioners' sugar until creamy. Beat in egg and remaining vanilla.
• Pour half of the egg mixture over the crumbs (you don't have to cover them completely), then carefully spread half of the whipped cream/pineapple mixture over the egg mixture.
• Make a second layer by sprinkling on remaining crumbs, pouring on remaining egg mixture, and carefully spreading a top layer of whipped cream/pineapple mixture.
• Chill for about 8 hours or overnight.
• Before serving, sprinkle top with toasted and crushed walnuts. Cut into squares and serve.