Pineapple Torte

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READY IN: 1hr
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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