Pineapple Angel Food Torte Recipe

5 2 2
Pineapple Angel Food Torte Recipe
Pineapple Angel Food Torte Recipe photo by Taste of Home
Publisher Photo

Pineapple Angel Food Torte Recipe

Read Reviews
5 2 2
Publisher Photo
In Duncansville, Pennsylvania, Jane Lynn uses a few simple ingredients to transform prepared angel food cake into an impressive dessert. "It can be whipped up in 10 minutes and adds a festive look to your table," she promises.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup cold whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1/2 cup sweetened shredded coconut
  • Maraschino cherries

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in pineapple. Fold in whipped topping.
Split cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut; garnish with cherries. Yield: 12 servings.
Originally published as Angel Food Torte in Quick Cooking January/February 2001, p11

  • 1/2 cup cold whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1/2 cup sweetened shredded coconut
  • Maraschino cherries
  1. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in pineapple. Fold in whipped topping.
  2. Split cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut; garnish with cherries. Yield: 12 servings.
Originally published as Angel Food Torte in Quick Cooking January/February 2001, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Angel Food Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sgronholz User ID: 1473861 245794
Reviewed Mar. 22, 2016

"I made this cake for a birthday party and everyone thought it looked and tasted great! However, I did change a few things: First of all, I baked an angel food cake mix (instead of purchasing one that was already prepared) and added 1 tsp. of grated orange peel. Then, I wanted more filling, so I used 1 cup milk, 2 (3 oz.) pkg. of vanilla pudding, 2 (8 oz.) cans of crushed pineapple, and 12 oz. Cool Whip. I didn't use all of it, but was still quite generous with it when I spread it in between the layers. (I ended up with about 2 cups left over.) I omitted the coconut as a topping and garnished the cake with mandarin oranges and maraschino cherries. I will definitely be making this cake again; however, in hindsight, I would cut the amount of milk down a bit since the filling was a little runnier than I'd like it. If I was traveling with this cake again, I would also wait to assemble the cake until we got to our destination...after driving 1 1/4 hours, the cake didn't look quite as nice when we got there as when we left home! Finally, an electric knife is a "must" to cut the cake with this much filling! I do realize that the minor "problems" I encountered were due to the fact that I increased the amount of filling and definitely not the recipe's fault. A 5-star recipe in my book and one I would highly recommend!"

MY REVIEW
heatmoon User ID: 3493577 83576
Reviewed Oct. 26, 2008

"I made this into a trifle, and it was wonderful. I used blueberries instead of cherries."

Loading Image