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Rapid Raspberry Torte

I always have the ingredients for this torte on hand so I can make this dessert at a moment's notice. Whipped cream and lemon pudding are combined in the fluffy topping for this yummy pound cake that's layered with raspberry jam.—Ruth Peterson, Jenison, Michigan
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    7-10 servings


  • 3/4 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 2 snack-size cups (3-1/2 ounces each) lemon pudding
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/3 cup raspberry jam, divided


  • In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Place pudding in a bowl; fold in whipped cream.
  • Cut cake horizontally into three layers. Place bottom layer on a serving plate; top with half the jam. Repeat layers. Top with third cake layer. Cut into slices; dollop with pudding mixture.
Editor's Note: This recipe was tested with Hunt's Snack Pack lemon pudding.
Nutrition Facts
1 slice: 234 calories, 13g fat (7g saturated fat), 68mg cholesterol, 147mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 3g protein.

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