Red, White 'n' Blue Torte Recipe
Red, White 'n' Blue Torte Recipe photo by Taste of Home

Red, White 'n' Blue Torte Recipe

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Guests will see fireworks when you turn a frozen pound cake into a patriotic pleaser. Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/2 cup blueberry pie filling
  • 1/2 cup strawberry or raspberry pie filling
  • 1-3/4 cups whipped topping

Nutritional Facts

1 serving (1 slice) equals 222 calories, 9 g fat (6 g saturated fat), 54 mg cholesterol, 148 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.


  1. Cut cake horizontally into three layers. Place bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake.
  2. Frost top and sides with whipped topping. Refrigerate for several hours before slicing. Yield: 8 servings.
Originally published as Red, White 'n' Blue Torte in Quick Cooking July/August 2002, p20

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Reviewed Jul. 5, 2013

"Quick, easy, a big hit"

Reviewed Jun. 1, 2009

"to saave on cholesterol, I would like to try an angel food loaf cake."

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