Pineapple Icebox Cake

1. 1

   Slice angel food cake into 3 layers; drain pineapple well. Reserve juice.

2. 2

   In a small saucepan, blend together pineapple juice, sugar, cornstarch, egg yolks and lemon juice.

3. 3

   Cook and stir over low heat until thickened.

4. 4

   Cool thoroughly.

5. 5

   Cream together butter and confectioners sugar.

6. 6

   Blend in cooked mixture, a tablespoon at a time.

7. 7

   Add well drained pineapple. Fold in 1 cup whipped cream.

8. 8

   Fill and top cake with mixture. Refrigerate overnight.

9. 9

   Before serving, frost sides with remaining cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.