PINEAPPLE TORTE
Make and share this Pineapple Torte recipe from Food.com.
Provided by Crabbycakes
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350F.
- In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
- Beat with mixer on low speed, then on medium speed for 3 minutes.
- Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
- Cool cakes and cut each layer in half.
- Filling: Combine sugar and flour and place in medium saucepan.
- Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
- Remove from heat and let cool.
- 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
- Remove from heat and add vanilla.
- Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
- Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
- Place third layer on top and fill with remaining pineapple filling.
- Top fourth layer and frost cake top and sides with remaining frosting.
Nutrition Facts : Calories 5883.8, Fat 155.8, SaturatedFat 35, Cholesterol 1113.7, Sodium 4290.4, Carbohydrate 1069, Fiber 10.5, Sugar 889.7, Protein 74.5
PINEAPPLE BREEZE TORTE
This lovely torte features ladyfingers, a creamy filling and a crushed pineapple topping. It's a special treat for my large family and a must at Christmas. -Barbara Joyner, Franklin, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.
Nutrition Facts : Calories 243 calories, Fat 7g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 156mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.
PINEAPPLE CHEESE TORTE
Make and share this Pineapple Cheese Torte recipe from Food.com.
Provided by Jamie Lynne
Categories Pineapple
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- CRUST:.
- Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
- Bake at 350 degrees for 20 minutes.
- FILLING:.
- Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
- Stir in 2/3 cup juice.
- Pour filling over hot crust.
- Bake at 350 degrees for 20 minutes or until center is set.
- Cool.
- TOPPING:.
- Combine flour and sugar in a saucepan.
- Stir in 1 cup reserved pineapple juice.
- Bring to a boil, stirring constantly.
- Boil and stir 1 minute.
- Remove from heat, fold in pineapple.
- Cool.
- Whip cream until stiff peaks form.
- Fold into topping.
- Spread carefully over dessert.
- Refrigerate 6 hours or overnight.
- Garnish with strawberries.
Nutrition Facts : Calories 420.8, Fat 24.5, SaturatedFat 14.2, Cholesterol 104, Sodium 174.5, Carbohydrate 46, Fiber 1.1, Sugar 33.3, Protein 6.4
PINEAPPLE FLUFF TORTE
I have not tried this recipe. I got this recipe from The Church Potluck Supper Cookbook. I plan to use sugar free gelatin, and Splenda for baking.
Provided by internetnut
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve lemon gelatin in 1 cup boiling water.
- Mix graham cracker crumbs, butter, and nuts. Press into a 13"x9"x2" pan to make a firm bottom layer. Bake crust at 350 for 20 minutes. Set aside and let cool.
- Add sugar to cream cheese and mix well. Add this mixture to the gelatin mixture. Beat 2 minutes together. Whip evaporated milk, which has been throughly chilled. Fold gelatin/cheese mixture, plus pineapple and vanilla, into whipped milk. Pour into graham cracker crust. Chill overnight.
Nutrition Facts : Calories 239.7, Fat 13.4, SaturatedFat 7.9, Cholesterol 37, Sodium 194.3, Carbohydrate 27.2, Fiber 0.6, Sugar 19.3, Protein 3.9
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