Pineapple Blitz Torte - Recipe

PINEAPPLE BLITZ TORTE

1 pkg. Duncan Hines deluxe pineapple cake mix
1 1/4 cups water
4 egg yolks (keep whites for meringue)
1/3 cup oil

Blend until moistened and then beat 2 minutes in mixer or by hand 300 times vigorously.

Pour into two (9 x 1 1/2 inch) round layer cake pans (well greased & floured).

Note: I put wax paper, cut to fit and greased and floured in greased pan.

On top of uncooked cake batter, place meringue:

MERINGUE:

4 egg whites
3/4 cup sugar
1/4 cup chopped nuts

Beat egg whites until frothy. Add sugar gradually, beating until stiff peaks. Carefully spread meringue on batter in pans. Sprinkle chopped nuts on top.

Bake at 350°F for 30 minutes. Let cool on rack 15 minutes then remove from pans and cool meringue side up on racks.

FILLING:

1/2 cup whipping cream
1/2 tsp. vanilla
3/4 tbsp. sugar
1/2 cup crushed pineapple (well drained)

Beat whipping cream until stiff. Beat in vanilla and sugar. Fold in WELL DRAINED crushed pineapple.

Place 1 cake layer meringue side down on plate, spread filling next. Next layer meringue side up. Refrigerate until serving.

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Pineapple Blitz Torte

· Sep 17 · #185667

Kathleen C. Davis (Michigan) says:

I have made this recipe for about ten years and it is always a crowd pleaser. My original recipe was introduced to water and parts of it no longer legible. So happy to have found this on line. One change I make is increasing the whipping cream to one pint, the vanilla to 1 teaspoon and sugar to to 1 tablespoon. Basically doubling the filling. Hey, I like a lot of filling. Enjoy!

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