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Pineapple Torte

 Pineapple Torte
This tall, two-layer cake makes quite an impression at the end of a holiday meal. A fluffy frosting is the crowning touch.
12 ServingsPrep: 45 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1/3 cup butter-flavored shortening
  • 1/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups 2% milk
  • FILLING:
  • 2 cans (8 ounces each) crushed pineapple
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 4 egg yolks, beaten
  • 1 teaspoon grated lemon peel
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

2 of 2

Pineapple Torte (continued)

Ingredients (continued)

  • Edible orchids and pansies and fresh mint leaves, optional

Directions

  • Preheat oven to 350°. In a large bowl, cream shortening, butter
  • and sugar until light and fluffy. Add eggs, one at a time, beating
  • well after each. Beat in extracts. Combine flour, baking powder and
  • salt; add to creamed mixture alternately with milk, beating well
  • after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake 30-35
  • minutes or until a toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks to cool completely.
  • Drain pineapple, reserving 1/3 cup juice for frosting; set pineapple
  • aside. For filling, in a large saucepan, combine sugar, cornstarch
  • and salt. Gradually stir in milk until smooth. Bring to a boil over
  • medium heat, stirring constantly.
  • Remove from heat. Stir a small amount of hot filling into egg yolks;
  • return all to pan, stirring constantly. Bring to a gentle boil; cook
  • and stir 2 minutes. Remove from heat; stir in pineapple and lemon
  • peel. Transfer to a bowl; cover and refrigerate until chilled.
  • For frosting, in another large saucepan, combine sugar, egg whites,
  • corn syrup, cream of tartar and reserved pineapple juice. With a
  • portable mixer, beat on low speed over low heat for 1 minute.
  • Continue beating on low over low heat until frosting reaches
  • 160°, about 8-10 minutes.
  • Pour into a large bowl; add vanilla. Beat on high until stiff peaks
  • form, about 7 minutes. Spread filling between cake layers. Spread
  • frosting over the top. Garnish with flowers and mint if desired.
  • Yield: 12 servings.