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Orange Pineapple Torte

 Orange Pineapple Torte
"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."
12 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 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


  • 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

2 of 2

Orange Pineapple Torte (continued)

Directions (continued)

  • 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 Facts: 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.