One of the joys of living on the water in the northwest, is how tepid the summers are. It rarely goes over 75. Most people do not have air conditioning or ceiling fans. And for those few hot days, well like when it snows ... we fall apart ;-) This last weekend we were in for record breaking heat, so I turned to my facebook friends for no-cook ideas. They always give me the best advice. One friend mentioned an ice box cake. I will be honest and say I have not had many of these, even as a child.
So after much research this is my spin on ice box cake. Pineapple and caramel have always been a favorite combination of mine. I love the sweet acidity of fresh pineapple against the richness of caramel. Now this would be even better with homemade cookies but since the whole point was not to heat up my kitchen I bought cookies and salted caramel sauce (Trader Joes). The amounts do not have to be exact, just have plenty of everything. I have to say I LOVED this combo. A real fav and perfect on a really hot summers day!!
Pineapple Salted Caramel Ice Box Cake
Makes a 9” round cake, but you can use any pan. Even just make a mountain of it on a cookie sheet. the messier the better.
½ fresh pineapple, skin removed and cored
salted caramel sauce, a generous cup or so
whipped cream, lightly sweetened (how to whip cream)
36 small vanilla cookies, any cookie, shortbread or graham cracker will work
Assemble all your fillings
Take the pineapple and chop in food processor until you have a chunky sauce.
Warm up caramel sauce, if using pre-made. Remove lid and microwave jar for 30 seconds to soften up sauce.
Make whipped cream. 3 cups of heavy cream whipped w/ 1 TBL. of sugar and 1 tsp. vanilla extract.
Then assemble cake
Line your pan w/ parchment paper (plastic wrap will do but not as good as parchment).
Arrange ⅟ᴣ of your cookies on the bottom of the pan. Spread one cup of whipped cream over the cookies. Do not worry if it gets all messy, it will taste just fine. Next spread half of the purreed pineapple. Then drizzle some caramel sauce over the pineapple. Repeat layering again starting with the cookies. Then top with the last ⅟ᴣ of the cookies, then whipped cream. Lastly drizzle more caramel sauce. Cover top with plastic wrap, so it is not touching the cake and store in freezer. Takes a good 6-9 hours or overnight to freeze. Enjoy!!!