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Pineapple Torte

This tall, two-layer cake makes quite an impression at the end of a holiday meal. A fluffy frosting is the crowning touch.—Marie Hattrup, Sonoma, California
  • Total Time
    Prep: 45 min. + chilling Bake: 30 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1/3 cup butter-flavored shortening
  • 1/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups 2% milk
  • FILLING:
  • 2 cans (8 ounces each) crushed pineapple
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 4 large egg yolks, beaten
  • 1 teaspoon grated lemon zest
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 large egg whites, room temperature
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Edible orchids and pansies and fresh mint leaves, optional

Directions

  • Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • Pour into two greased and floured 9-in. round baking pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
  • Drain pineapple, reserving 1/3 cup juice for frosting; set pineapple aside. For filling, in a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly.
  • Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in pineapple and lemon zest. Transfer to a bowl; cover and refrigerate until chilled.
  • For frosting, in another large saucepan, combine sugar, egg whites, corn syrup, cream of tartar and reserved pineapple juice. With a portable mixer, beat on low speed over low heat for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
  • Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Spread filling between cake layers. Spread frosting over the top. Garnish with flowers and mint if desired.
Editor's Note
Verify that flowers are edible and have not been treated with chemicals.

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