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Pretty Pineapple Torte Recipe

Pretty Pineapple Torte Recipe

"Pineapple stars in both the cake and filling in this tall, beautiful dessert," remarks Iola Egle of McCook, Nebraska. "It's creamy and just lightly sweet."
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:10-12 servings


  • 1/2 cup butter or margarine, softened
  • 1 cup sugar, divided
  • 3 eggs, separated
  • 1 can (20 ounces) crushed pineapple
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons slivered almonds, toasted


  • 1. In a large mixing bowl, cream butter and 3/4 cup sugar. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice (discard remaining juice or save for another use). In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling).
  • 2. Combine dry ingredients; add to the creamed mixture alternately with pineapple mixture. In a small mixing bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. Spoon into two greased and floured 9-in. round cake pans. Bake at 350° for 28-32 minutes or until cake springs back when lightly touched. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  • 3. For filling, beat the cream, sugar and extract in a mixing bowl until stiff peaks form. Fold in reserved pineapple. Split each cake layer in half horizontally. Spread about 3/4 cup filling between each layer; spread remaining filling over the top. Sprinkle with almonds. Yield: 10-12 servings.

Nutritional Facts

1 piece: 402 calories, 21g fat (12g saturated fat), 114mg cholesterol, 323mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 5g protein.

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