Tropical Fruit Ice Cream Cake

Prep Time:
10 minutes
Cook Time:
0 minutes
12 servings


4cupsH-E-B Creamy Creations Pineapple Ice Cream,

116 ounceSara Lee Pound Cake, sliced into two layers,

1(8 ounce) containerHill Country Fare Whipped Topping,

1 1/2cupssliced strawberries, kiwi, pineapple or mango,

1/2cuptoasted shredded coconut (optional),

1(6 ounce) canPassion Fruit Topping,


1Remove pound cake from foil pan and line pan with plastic wrap. Slice cake lengthwise.

2Place bottom layer of pound cake in a plastic wrap-lined cake pan.

3Place 2 or more scoops of H-E-B Creamy Creations Pineapple Ice Cream over the cake layer and spread evenly. Spread fruit over ice cream.

4Top with 2 or more scoops of ice cream over fruit. Top with remaining pound cake layer and press gently over the ice cream.

5Wrap the cake with foil and freeze for 1 hour or more.

6Remove frozen ice cream cake from pan and discard plastic wrap. Place the cake on a platter.

7Ice the cake with the thawed Hill Country Fare Whipped Topping. Sprinkle the cake with remaining shredded coconut. Keep in freezer until ready to serve.

8Slice cake while frozen and allow slices to thaw for 5 minutes before serving. Drizzle 2 tablespoons of Passion Fruit Topping on each slice.

Nutritional Information

No Nutritional Information Available

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