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Pretty Pineapple Torte

 Pretty Pineapple Torte
"Pineapple stars in both the cake and filling in this tall, beautiful dessert," remarks Iola Egle of McCook, Nebraska. "It's creamy and just lightly sweet."
10-12 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 3 eggs, separated
  • 1/2 cup butter, softened
  • 1 cup sugar, divided
  • 1 can (20 ounces) crushed pineapple
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FILLING:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 2 tablespoons slivered almonds, toasted

Directions

  • Let eggs stand at room temperature for 30 minutes. In a large bowl,
  • cream butter and 3/4 cup sugar until light and fluffy. Beat in egg
  • yolks. Drain pineapple, reserving 2/3 cup juice. In a bowl, combine
  • juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside
  • for the filling). Combine the flour, baking powder, baking soda and
  • salt; add to the creamed mixture alternately with pineapple mixture,
  • beating well after each addition. In a small bowl and with clean
  • beaters, beat egg whites on medium speed until soft peaks form.
  • Gradually add remaining sugar, 1 tablespoon at a time, beating on

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Pretty Pineapple Torte (continued)

Directions (continued)

  • high until stiff peaks form. Fold a fourth of the egg whites into
  • batter; fold in remaining whites.
  • Spoon into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 28-32 minutes or until cake springs back when lightly
  • touched. Cool for 10 minutes before removing from pans to wire racks
  • to cool completely.
  • For filling, beat the cream, confectioners' sugar and extract in a
  • chilled large bowl until stiff peaks form. Fold in reserved
  • pineapple. Split each cake layer in half horizontally. Spread about
  • 3/4 cup filling between each layer; spread remaining filling over
  • the top. Sprinkle with almonds. Store in the refrigerator. Yield:
  • 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 402 calories, 21 g fat (12 g saturated fat), 114 mg cholesterol, 323 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.