Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

Source: Pillsbury Cooking time includes 2 hour refrigeration time.

Ingredients Nutrition

  • Cake

  • 1 (17 1/4 ounce) box yellow cake mix with pudding
  • 1 14 cups water
  • 13 cup vegetable oil
  • 2 teaspoons almond extract
  • 3 eggs
  • Cherry Mixture

  • 1 (21 ounce) can cherry pie filling
  • 1 tablespoon cornstarch
  • Whipped Cream and Almond Cream

  • 1 12 cups whipping cream
  • 1 (8 ounce) package cream cheese spread, softened
  • 12 cup sliced almonds, toasted

Directions

  1. Heat oven to 350°F
  2. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray.
  3. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
  5. Cool 10 minutes; remove from pans to cooling racks.
  6. Cool completely, about 30 minutes.
  7. Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch.
  8. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil.
  9. Remove from heat to cool.
  10. In medium bowl, beat whipping cream on high speed until soft peaks form.
  11. Beat in cream cheese spread until fluffy.
  12. Reserve 1/2 cup whipped cream mixture for garnish.
  13. Stir almonds into remaining cream mixture.
  14. With serrated knife, cut each cake layer in half horizontally.
  15. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream.
  16. Top with second half layer; spread with 1 cup cherry mixture.
  17. Top with third half layer; spread with 1 cup almond cream.
  18. Place remaining half layer on top.
  19. Spoon remaining cherry mixture on top of torte, spreading almost to edge.
  20. Frost side of torte with remaining 1 1/4 cups almond cream.
  21. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip.
  22. Pipe cream around top edge of torte. Refrigerate about 2 hours before serving.
  23. Store in refrigerator.