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Pineapple Icebox Cake

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“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.”
24hrs 20mins
1 cake

Ingredients Nutrition

  • 6 ounces butter
  • 1 12 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. Cut the cake into one inch thick slices.
  2. Cream butter and icing sugar until fluffy.
  3. Add egg yolks one at a time, beating after each addition and scraping the sides.
  4. Add vanilla, pineapple and brazil nuts.
  5. Beat egg whites until stiff but moist and fold into mixture gently.
  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. Cover with foil and freeze for 24 hours.
  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. Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.

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