Best Pineapple Torte Recipes

PINEAPPLE BREEZE TORTE

Steps:

• Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.

CRUSHED PINEAPPLE TORTE (CAKE)

Steps:

• 1. Sift together all dry ingredients.
• 2. Add 1 beaten egg.
• 3. Add #2 can crushed pineapple (alternative is fruit cocktail. Include the juice of the crushed pineapple.
• 4. Pour on 8x8 greased pan. Sprinkle with 1/3 cup brown sugar.
• 5. Bake 350 degrees Fahrenheit for 40 minutes.
• 6. For 9x10 pan, just double the recipe and bake for 15 minutes more or until cake tester comes out clean.

FLUFFY PINEAPPLE TORTE

Steps:

• In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours. , Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. , Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. , Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

PINEAPPLE CHEESE TORTE

Steps:

• In a bowl, combine crust ingredients until blended; pat into a greased 11x7-in. baking dish. Bake at 350° for 20 minutes. In a small bowl, beat cream cheese and sugar until light and fluffy. Beat in eggs. Stir in juice. Pour over hot crust. Bake for 25 minutes or until center is set. Cool on a wire rack. , For topping, drain pineapple, reserving 1 cup juice. Set pineapple aside. In a small saucepan, combine flour, sugar and reserved pineapple juice until smooth. Bring to a boil. Cook and stir for 1 minute or until thickened and bubbly. Remove from the heat; fold in pineapple. Cool. , In a small bowl, beat cream until soft peaks form; fold into topping. Carefully spread over top. Refrigerate for 6 hours or overnight. Garnish with strawberries if desired.

PINEAPPLE AND PINE NUT TORTE RECIPE - (4.4/5)

Steps:

• Make the pine nut sponge cake: Heat oven to 350°. Grease a 12" x 16 ½" baking sheet with butter and line with parchment paper. Melt butter in a 10" skillet over medium; cook until color is a deep golden brown, 6-8 minutes, and let cool. Pulse pine nuts and cake flour in a food processor until finely ground. Using an electric hand mixer, beat sugar and egg yolks in a bowl until pale yellow and thick, about 4 minutes. In a separate bowl and using clean beaters, beat whites until stiff peaks form. Fold pine nut flour, then whites and reserved brown butter, into yolk mixture; spread evenly into prepared pan. Bake, rotating once, until golden brown and cooked through, 8-10 minutes; let cool. Make the candied pine nuts: Reduce oven to 300°. Stir pine nuts, sugar, and egg white in a bowl; spread evenly on a baking sheet. Bake, stirring occasionally, until golden and crisp, 15-20 minutes; let cool. Make the buttercream: Using an electric hand mixer, beat butter and Zirbenz until smooth and creamy; set aside. Heat sugar and ¼ cup water in a 1-qt. saucepan over medium-high until an instant-read thermometer reads 245°, about 5 minutes. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, beat egg whites until frothy. With the motor running on medium, slowly drizzle sugar syrup into egg whites along the side of the bowl, avoiding the whisk. Increase speed to high; beat until stiff peaks form and meringue is cool to the touch, about 5 minutes. Add reserved butter and beat on medium until smooth, about 2-3 minutes; chill until ready to use. Make the white chocolate ganache: Place chocolate in a bowl. Boil cream in a 1-quart saucepan and pour over chocolate; let sit, without stirring, for 2 minutes. Add pineapple and salt and, using a rubber spatula, stir to combine; cover and set aside until ready to use. Make the caramelized pineapple and syrup: Melt honey in a 12" skillet over medium-high until bubbly, about 3-4 minutes. Add pineapple in a single layer; cook, flipping once, until caramelized, about 15 minutes. Using a slotted spoon, transfer pineapple to a plate; set aside. Stir limoncello into honey; set syrup aside. Assemble the torte: Invert cake onto a cutting board; slice lengthwise into three 4"-wide strips. Place 1 strip of cake in center of a serving platter. Spread half the buttercream and one third of the ganache over cake. Top with another strip of cake; spread with remaining buttercream and one third of the ganache. Top with remaining ganache. Arrange caramelized pineapple over top of torte and sprinkle with candied pine nuts; chill. Drizzle with syrup before serving.

PINEAPPLE-ORANGE TORTE CAKE

Steps:

• Mix cake mix, oranges, oil,and eggs, put into cake pans and bake at 350 degrees for 25 minutes or until done, mix pudding, cool whip and pineapple, once cake is cooled, frost with this topping that you have mixed by hand, keep refrigerated.

ORANGE PINEAPPLE TORTE

Steps:

• In a large bowl, combine the cake mix, one package of pudding mix, egg whites, water, oil and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, whisk milk and remaining pudding mix for 2 minutes; let stand for 2 minutes (mixture will be thick). Fold in whipped topping. In a small bowl, combine 1-1/2 cups pudding mixture with pineapple and half of the oranges. , Cut each cake horizontally into two layers; top with a third of pineapple mixture. Repeat layers twice. Top with the remaining layer. Frost top and sides of cake with remaining pudding mixture. Store in the refrigerator. Garnish with remaining oranges and mint if desired.

COCONUT-PINEAPPLE SHERBET TORTE

Steps:

• In a small saucepan, combine baking chips, coconut and cream of coconut; cook and stir over medium heat until chips are melted. Cool completely., Line a 9x5-in. loaf pan with plastic wrap, letting edges extend over sides. In a small bowl, mix crushed cookies and butter., To assemble, spoon 2 cups sherbet into prepared pan, spreading evenly. Sprinkle with half of the cookie mixture; press to make a firm layer. Spread with half of the coconut mixture. Repeat layers. Wrap securely and freeze overnight., Lifting with plastic wrap, unmold torte onto a serving plate. Cut torte lengthwise in half; cut each half crosswise into slices. Serve immediately.

PINEAPPLE TORTE

Steps:

• 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.

PINEAPPLE ANGEL FOOD TORTE

Steps:

• 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.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350F.
• In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
• Beat with mixer on low speed, then on medium speed for 3 minutes.
• Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
• Cool cakes and cut each layer in half.
• Filling: Combine sugar and flour and place in medium saucepan.
• Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
• Remove from heat and let cool.
• 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
• Remove from heat and add vanilla.
• Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
• Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
• Place third layer on top and fill with remaining pineapple filling.
• Top fourth layer and frost cake top and sides with remaining frosting.

PINEAPPLE SPONGE TORTE

Steps:

• Preheat oven to 350 degrees.
• Coarsely chop the butter. Place in a large mixing bowl with the sugar. Using an electric mixer, beat together until pale and fluffy.
• Add the whole egg and the egg yolks and beat until thoroughly mixed. Beat in the rum.
• Sift the flour and baking powder into the mixture. Add the salt and mix thoroughly, using a wooden spoon or spatula.
• Grease a 10- to 11-inch baking pan with a removable bottom and sides about one-and-a-half to two inches high. Spread the batter over the bottom as evenly as possible. Set aside.
• Peel the pineapple. Cut it in half and remove the core. Cut in half again horizontally and peel the skin, removing any ''eyes.'' Slice the pineapple in quarter-inch pieces.
• Place pieces on top of the batter, leaving an inch around the rim. Bake 50-60 minutes, or till a knife inserted in the center comes out clean.

PINEAPPLE CHEESE TORTE

Steps:

• CRUST:.
• Combine crust ingerdients and pat into bottom of a 12" x 8" x 2" baking dish.
• Bake at 350 degrees for 20 minutes.
• FILLING:.
• Beat cream cheese in a mixing bowl until fluffy; beat in sugar and eggs.
• Stir in 2/3 cup juice.
• Pour filling over hot crust.
• Bake at 350 degrees for 20 minutes or until center is set.
• Cool.
• TOPPING:.
• Combine flour and sugar in a saucepan.
• Stir in 1 cup reserved pineapple juice.
• Bring to a boil, stirring constantly.
• Boil and stir 1 minute.
• Remove from heat, fold in pineapple.
• Cool.
• Whip cream until stiff peaks form.
• Fold into topping.
• Spread carefully over dessert.
• Refrigerate 6 hours or overnight.
• Garnish with strawberries.

PRETTY PINEAPPLE TORTE

Steps:

• In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks. Drain pineapple, reserving 2/3 cup juice. In a bowl, combine juice, 3/4 cup pineapple and vanilla (set remaining pineapple aside for the filling). Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with pineapple mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Spoon into 2 greased and floured 9-in. round baking pans. Bake at 350° until cake springs back when lightly touched, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For filling, beat cream, confectioners' sugar and extract in a chilled large 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. Store in the refrigerator.

PINEAPPLE BREEZE TORTE

Steps:

• 1. In a large mixing bowl, beat the cream cheeses, sugar, and vanilla until smooth. Fold in whipped topping. Arrange ladyfingers on the bottom and around the edges of an ungreased 9" springform pan.
• 2. Spread bottom layer evenly with half of cream cheese mixture. Top with remaining ladyfingers and then rest of cream cheese mixture.
• 3. Mix the topping heat in sauce pan until thicken. Cool. Pour over cream cheese layer. Refrigerate a couple of hours or until ready to serve. Place on cake plate with pineapple wedges to decorate or a sprig of mint.

KEY LIME TORTE WITH PINEAPPLE-RICOTTA FILLING RECIPE - (4.3/5)

Steps:

• Heath oven to 350°F. Coat 2 (8-inch) round baking pans with baking spray with flour. Drain pineapple, reserving liquid. Add water to pineapple juice to measure a total of 1 cup. Prepare cake mix according to package directions using pineapple juice mixture, oil and eggs. Divide evenly into prepared pans. Bake 34 to 38 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pans to wire rack to cool completely. Beat ricotta cheese, frosting and reserved pineapple in medium bowl with electric mixer on medium speed until blended. Level cake layers by removing rounded tops with serrated knife. Split both each cake layer horizontally to create 4 thin layers. Place 1 layer on serving plate. Spread with 1/4 of filling mixture to within 1/4-inch of edge. Repeat layers three times, ending with filling mixture on top of cake. Chill until ready to serve. Garnish with whipped topping and lime slices, if desired.

PINEAPPLE TORTE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a 9x13" cake pan.
• Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
• Pour into prepared pan.
• Bake for 30 minutes.
• Cool on wire rack.
• Frost with cream cheese frosting.

PINEAPPLE FLUFF TORTE

Steps:

• Dissolve lemon gelatin in 1 cup boiling water.
• Mix graham cracker crumbs, butter, and nuts. Press into a 13"x9"x2" pan to make a firm bottom layer. Bake crust at 350 for 20 minutes. Set aside and let cool.
• Add sugar to cream cheese and mix well. Add this mixture to the gelatin mixture. Beat 2 minutes together. Whip evaporated milk, which has been throughly chilled. Fold gelatin/cheese mixture, plus pineapple and vanilla, into whipped milk. Pour into graham cracker crust. Chill overnight.

PINEAPPLE CHEESE TORTE

Steps:

• 1. Combine KELLOGG'S CORN FLAKES cereal, margarine and sugar in 8 x 8 x 2-inch pan. With back of spoon, press evenly and firmly in bottom of pan to form crust.2. Place cream cheese in mixing bowl. Beat until smooth and creamy. Gradually add sugar and salt. Mix thoroughly. Add eggs, 1 at a time, beating well after each addition. Pour mixture into crust.3. Bake at 375°F about 35 minutes or until center is set. Cool.4. Drain pineapple, reserving syrup. In 1-quart saucepan, mix small amount of syrup with cornstarch until smooth. Add remaining pineapple syrup and lemon juice. Mix well.5. Cook over medium heat until mixture boils, stirring constantly. Cook and stir 1 minute longer. Remove from heat. Stir in pineapple and spread over cooled torte. Place in refrigerator until thoroughly cooled. Cut into squares to serve. Store in refrigerator

PINEAPPLE COCONUT MERINGUE TORTE

Steps:

• Preheat the oven to 200°F. Line 2 baking sheets with parchment paper.
• Prepare the meringue cookie batter as directed. Using a piping bag with a 1/2-inch plain tip, or using a spoon, form the meringue into three 8-inch disks on the lined baking sheets, each about 1/2 inch thick.
• Bake for about 45 minutes, until crisp on the outside but still moist in the center. Cool completely in the oven.
• Halve the pineapple lengthwise and cut the pieces crosswise into 1/4-inch-thick slices. Heat a very thin layer of oil in large nonstick skillet or griddle over medium-high heat and add the pineapple. Cook for 4 to 5 minutes, until seared and golden, then flip the pieces and sear the other side. Transfer the pieces to a plate and sprinkle them lightly with salt; cool to room temperature.
• Whip the cream until soft peaks form; sift the confectioners' sugar over it and whip until combined and the cream forms medium-firm peaks. Put the pastry cream in a large bowl and whisk to loosen it.
• Add about a third of the whipped cream and whisk it into the pastry cream to lighten it. Using a large spatula, add the remaining whipped cream and fold it into the pastry cream until just combined. Reserve about 1/2 cup of the cream and transfer the remainder to a piping bag fitted with a 1/2-inch plain tip.
• Put one meringue disk onto a serving plate and pipe a spiral of pastry cream (using a little less than half of it) over it, covering it completely but leaving a 1/2-inch border around the edge. Blot the pineapple pieces with a paper towel and arrange half of them, fanning them in a concentric circle, over the pastry cream. Put another meringue disk on top and repeat with the remaining pastry cream and pineapple. Top with the remaining meringue disk and, using a small off set spatula, spread the reserved pastry cream in a thin even layer over the top. Sprinkle the coconut evenly over the top.
• The torte can be sliced immediately and served but is better if refrigerated for at least 1 hour and no longer than 3 hours to soften the meringue.