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Rapid Raspberry Torte

 Rapid Raspberry Torte
I always have the ingredients for this torte on hand so I can make this dessert at a moment's notice. Whipped cream and lemon pudding are combined in the fluffy topping for this yummy pound cake that's layered with raspberry jam.—Ruth Peterson, Jenison, Michigan
7-10 ServingsPrep/Total Time: 15 min.


  • 3/4 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 2 snack-size cups (3-1/2 ounces each) lemon pudding
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/3 cup raspberry jam, divided


  • In a small bowl, beat cream until soft peaks form. Add confectioners'
  • sugar; beat until stiff peaks form. Place pudding in a bowl; fold in
  • whipped cream.
  • Cut cake horizontally into three layers. Place bottom layer on a
  • serving plate; top with half the jam. Repeat layers. Top with third
  • cake layer. Cut into slices; dollop with pudding mixture.
  • Yield: 7-10 servings.
Editor's Note: This recipe was tested with Hunt's Snack Pack lemon pudding.
Nutritional Facts: 1 serving (1 slice) equals 234 calories, 13 g fat (7 g saturated fat), 68 mg cholesterol, 147 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.