Red, White 'n' Blue Torte Recipe
Red, White 'n' Blue Torte Recipe photo by Taste of Home
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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
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 slice: 222 calories, 9g fat (6g saturated fat), 54mg cholesterol, 148mg sodium, 32g carbohydrate (19g sugars, 1g fiber), 3g 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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Cammy65 User ID: 6046140 112927
Reviewed Jul. 5, 2013

"quick, easy, a big hit"

daisywilken User ID: 2737979 53104
Reviewed Jun. 1, 2009

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

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