- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1 can (21 ounces) cherry pie filling or flavor of your choice
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup chopped pecans
- Using a long serrated knife, cut cake horizontally into three layers. Place bottom cake layer on a serving plate; top with half of the pie filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with whipped topping. Sprinkle with pecans. Yield: 10 servings.
Originally published as Fancy Fuss-Free Torte in Quick Cooking July/August 1998, p53
Reviews for Fancy Fuss-Free Torte
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Reviewed Feb. 27, 2015
Reviewed Feb. 24, 2015
"Quick, easy and delicious. It's especially good with blueberry filling :)"