[X]

Home > Recipes > Orange Pineapple Torte

Orange Pineapple Torte Recipe

Orange Pineapple Torte Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"Special family dinners wouldn't be complete without this beautiful, impressive cake," remarks Karen Mellinger Baker of Dover, Ohio. "It's surprisingly rich-tasting and not too sweet."

This recipe is:

Diabetic Friendly

[X]

Rate Orange Pineapple Torte Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Orange Pineapple Torte Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 12 Servings

25 25 50

Ingredients

1 package yellow cake mix (regular size)
2 packages (1 ounce each) sugar-free instant vanilla pudding mix, divided
4 egg whites
1 cup water
1/4 cup canola oil
1/4 teaspoon baking soda
1 cup cold fat-free milk
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 can (11 ounces) mandarin oranges, drained, divided
Fresh mint, optional

Directions

In a large bowl, combine the cake mix, one package of pudding mix, egg whites, water, oil and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, whisk milk and remaining pudding mix for 2 minutes; let stand for 2 minutes (mixture will be thick). Fold in whipped topping. In a small bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges.
Cut each cake horizontally into two layers; top with a third of pineapple mixture. Repeat layers twice. Top with the remaining layer. Frost top and sides of cake with remaining pudding mixture. Store in the refrigerator. Garnish with remaining oranges and mint if desired. Yield: 12 servings.

Nutritional Analysis: One serving equals 335 calories, 9 g fat (0 saturated fat), trace cholesterol, 516 mg sodium, 58 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 2 fruit, 2 fat.

Originally published as Orange Pineapple Torte in Taste of Home February/March 1998, p17

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Orange Pineapple Torte

Orange Pineapple Torte

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Aug. 21, 2012 by myfairone

I gave this 3 stars because the measurements are not enough. I used an 8 inch pan, and even that does not look thick enought to cut each cake horizontally. Although the ingredients are easy enough, I would recommend doubling the ingredients for a 9 inch pan.

Reviewed on Nov. 03, 2009 by pvc123

I have been making this recipe for a few years now and it is he most requested! Even won me 1st place at a baking contest at work. Try it once and you'll fall in love with it.