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Dreamy Cherry Torte

 Dreamy Cherry Torte
"A purchased pound cake makes this show-stopping dessert a breeze to prepare ahead of time," declares Valerie Putsey of Winamac, Indiana. "Cream cheese frosting gives this torte a rich taste that will have guests thinking you spent hours making it."
8 ServingsPrep: 15 min. + freezing


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 pint cherry ice cream, softened
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon McCormick® Pure Almond Extract
  • 3 cups confectioners' sugar
  • 1/4 cup chopped pecans
  • Maraschino cherries, optional


  • With a serrated knife, slice pound cake horizontally into two layers.
  • Place bottom layer on a freezer-safe serving platter; spread with
  • ice cream. Replace cake top; cover and freeze for at least 3 hours.
  • For frosting, in a large bowl, beat the cream cheese, butter and
  • extract until smooth. Gradually add sugar; beat until fluffy. Set
  • aside 1/2 cup.
  • Remove torte from freezer; frost the top and sides. Cut a small hole
  • in the corner of a plastic or pastry bag; insert a #20 star tip.
  • Fill bag with reserved frosting; pipe around the bottom edge of
  • torte. Cover and freeze for at least 1 hour.
  • May be frozen up to 3 months. Remove from the freezer 10 minutes
  • before serving. Sprinkle with pecans. Garnish with cherries if
  • desired. Yield: 8 servings.

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Dreamy Cherry Torte (continued)

Nutritional Facts: 1 serving (1 piece) equals 504 calories, 22 g fat (12 g saturated fat), 94 mg cholesterol, 253 mg sodium, 74 g carbohydrate, 1 g fiber, 5 g protein.