Pina Colada Torte

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Executive Chef
Jun 3, 2004
Pina Colada Torte
Makes 12 servings.


1 (16 ounce) package angel
food cake mix
1 (20 ounce) can DOLE®
Crushed Pineapple, drained and divided
1 (8 ounce) package reduced
fat cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 cups reduced-fat frozen
whipped topping, thawed
1/2 cup sweetened flaked coconut
2 tablespoons sweetened
flaked coconut, toasted (optional)

1 Prepare cake batter according to package directions.
Gently fold 1 cup crushed pineapple into batter. Spoon batter
into 3 wax paper-lined 9-inch round cake pans.
2 Bake at 350 degrees F. 20 to 25 minutes. Cool in pans
on wire rack.
3 Beat cream cheese, powdered sugar, vanilla extract and
coconut extract at medium speed with an electric mixer 2 to 3
minutes or until smooth and fluffy. Fold in whipped topping,
1/2 cup coconut, and remaining crushed pineapple.
4 Invert 1 cake layer onto a serving platter; remove wax
paper. Spread with one-third cream cheese mixture. Repeat
procedure with remaining cake layers and cream cheese mixture,
ending with cream cheese mixture. Sprinkle top evenly with
toasted coconut, if desired. Cover and chill 4 hours.


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