Apricot-Raspberry Angel Torte Recipe

Apricot-Raspberry Angel Torte Recipe
Apricot-Raspberry Angel Torte Recipe photo by Taste of Home
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Apricot-Raspberry Angel Torte Recipe

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Guests will never guess you used a prepared angel food cake and canned pie filling to create this gorgeous torte. The addition of fresh raspberries lends a from-scratch touch.—Sally Sibthorpe, Shelby Township, Michigan
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1-1/4 teaspoons almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (21 ounces) apricot or peach pie filling
  • 1-1/2 cups fresh raspberries
  • 1 cup sliced almonds
  • Fresh mint leaves

Directions

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping.
Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers. Yield: 12 servings.
Originally published as Apricot-Raspberry Angel Torte in Taste of Home Christmas Annual Annual 2010, p155

Nutritional Facts

1 slice: 370 calories, 17g fat (9g saturated fat), 29mg cholesterol, 392mg sodium, 48g carbohydrate (16g sugars, 3g fiber), 6g protein.

  • 1 package (16 ounces) angel food cake mix
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1-1/4 teaspoons almond extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (21 ounces) apricot or peach pie filling
  • 1-1/2 cups fresh raspberries
  • 1 cup sliced almonds
  • Fresh mint leaves
  1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
  2. In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping.
  3. Split cake into three layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat layers twice. Garnish with mint. Refrigerate leftovers. Yield: 12 servings.
Originally published as Apricot-Raspberry Angel Torte in Taste of Home Christmas Annual Annual 2010, p155

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