Pineapple Torte Recipe
Pineapple Torte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This tall, two-layer cake makes quite an impression at the end of a holiday meal. A fluffy frosting is the crowning touch.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1/3 cup butter-flavored shortening
  • 1/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 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 egg yolks, beaten
  • 1 teaspoon grated lemon peel
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 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 peel. 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. Yield: 12 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Pineapple Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p143

  • 1/3 cup butter-flavored shortening
  • 1/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 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 egg yolks, beaten
  • 1 teaspoon grated lemon peel
  • FROSTING:
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Edible orchids and pansies and fresh mint leaves, optional
  1. 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.
  2. 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.
  3. 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.
  4. 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 peel. Transfer to a bowl; cover and refrigerate until chilled.
  5. 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.
  6. 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. Yield: 12 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Pineapple Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p143

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