Tropical Ice Box Cake – a delicious recipe with pineapple, banana, sugar, cornstarch, vanilla, cake. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain pineapple, reserving 1 tablespoon juice. Measure 1/2 cup pineapple; reserve remaining pineapple for another use. Combine 1/2 cup pineapple, banana, and sugar in a small saucepan.
2
Combine cornstarch and reserved 1 tablespoon pineapple juice; add to fruit mixture, stirring well. Cook, stirring constantly, over medium heat until mixture comes to a boil and thickens. Remove from heat, and stir in vanilla.
3
Cut cake horizontally into 4 equal slices. Place bottom slice on a serving platter. Spread 1/3 of pineapple mixture over cake slice. Top with another cake slice. Repeat procedure 2 times with remaining pineapple mixture and cake slices, ending with cake slice.
4
Spread whipped topping over top and sides of cake. Gently press coconut on top and sides of cake. Cover and freeze at least 4 hours.
110
kcal
Calories
28
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (8-ounce) can crushed pineapple, 1/2 cup ripe mashed banana (about 1 banana), 1/3 cup sugar, 1 teaspoon cornstarch, and more.
Yes, Tropical Ice Box Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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