Pineapple Icebox Cake

Recipe from

Oxmoor House

Ingredients

2 (20-ounce) cans pineapple tidbits
1/4 cup sugar
1/2 cup butter or margarine, softened
1 1/2 cups sifted powdered sugar
1 egg, beaten
48 vanilla wafers
1/2 cup chopped pecans
Whipped cream (optional)

Preparation

Combine pineapple and sugar in a heavy saucepan; bring to a boil. Reduce heat; simmer 20 minutes or until liquid is absorbed. Set aside.

Cream butter; gradually add powdered sugar, beating well. Add egg; beat well. Stir into pineapple. Cook over low heat 2 minutes or until saucy.

Layer 16 vanilla wafers, half of sauce, and half the nuts in an 8-inch square baking dish. Repeat layers, ending with vanilla wafers. Cover with waxed paper. Place a weight over cake. Refrigerate overnight.

Spoon cake into individual serving dishes; top with whipped cream, if desired.

Note:

Oxmoor House Homestyle Recipes

January 1984
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