Best 7 Fluffy Pineapple Torte Recipes

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Pineapple torte, a delightful dessert that tantalizes taste buds with its airy texture, enticing aroma, and burst of pineapple flavors, is a culinary masterpiece. This delectable treat has captured the hearts of dessert enthusiasts worldwide, making it a popular choice for special occasions and everyday indulgence. If you're seeking the perfect recipe to whip up a heavenly pineapple torte that will leave your guests and loved ones in awe, embark on a culinary adventure with us as we explore the secrets behind this irresistible dessert. Whether you prefer a classic recipe passed down through generations or a modern twist with a medley of unique ingredients, we'll guide you through the steps to create a fluffy pineapple torte that will be the star of any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

FLUFFY PINEAPPLE TORTE



Fluffy Pineapple Torte image

This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, divided

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.

Nutrition Facts : Calories 324 calories, Fat 19g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 205mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

PINEAPPLE FLUFF TORTE



Pineapple Fluff Torte image

I have not tried this recipe. I got this recipe from The Church Potluck Supper Cookbook. I plan to use sugar free gelatin, and Splenda for baking.

Provided by internetnut

Categories     Dessert

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 10

3 ounces lemon gelatin
1 cup boiling water
2 cups graham cracker crumbs
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup chopped nuts (optional)
1/2 cup sugar
8 ounces cream cheese, room temperature
12 ounces evaporated milk, chilled
20 ounces crushed pineapple, drained
1 teaspoon vanilla

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.

Nutrition Facts : Calories 239.7, Fat 13.4, SaturatedFat 7.9, Cholesterol 37, Sodium 194.3, Carbohydrate 27.2, Fiber 0.6, Sugar 19.3, Protein 3.9

PINEAPPLE CHEESE TORTE



Pineapple Cheese Torte image

Make and share this Pineapple Cheese Torte recipe from Food.com.

Provided by Jamie Lynne

Categories     Pineapple

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 1/4 cups confectioners' sugar
1/4 cup finely chopped almonds
1/3 cup butter or 1/3 cup margarine, softened
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup pineapple juice
1/4 cup all-purpose flour
1/4 cup sugar
1 (20 ounce) can crushed pineapple, juice drained and reserved
1/2 cup whipping cream
strawberry

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.

Nutrition Facts : Calories 420.8, Fat 24.5, SaturatedFat 14.2, Cholesterol 104, Sodium 174.5, Carbohydrate 46, Fiber 1.1, Sugar 33.3, Protein 6.4

PINEAPPLE SPONGE TORTE



Pineapple Sponge Torte image

Provided by Moria Hodgson

Categories     project, dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

4 ounces (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 whole egg
3 egg yolks
2 tablespoons dark rum
1 1/4 cups unbleached flour
1 teaspoon baking powder
Pinch salt
1 pineapple (2 to 2 1/2 pounds)

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.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 95 milligrams, Sugar 25 grams, TransFat 0 grams

PRETTY PINEAPPLE TORTE



Pretty Pineapple Torte image

"Pineapple stars in both the cake and filling in this tall, beautiful dessert," remarks Iola Egle of McCook, Nebraska. "It's creamy and just lightly sweet."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar, divided
3 large eggs, room temperature, separated
1 can (20 ounces) crushed pineapple
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon almond extract
2 tablespoons slivered almonds, toasted

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.

Nutrition Facts : Calories 402 calories, Fat 21g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 323mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

FLUFFY PINEAPPLE TORTE



Fluffy Pineapple Torte image

This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
¼ cup butter or margarine, melted
2 tablespoons sugar
1 (12 ounce) can evaporated milk
1 (3 ounce) package lemon Jell-O®
1 cup boiling water
1 (8 ounce) package cream cheese, softened
½ cup sugar
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts, divided

Steps:

  • Combine crumbs, butter and sugar; press into the bottom of a 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 10 minutes; cool. Pour evaporated milk into a metal mixing bowl. Add the mixer beaters. Cover and chill bowl and beaters 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 mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 32.2 g, Cholesterol 38.9 mg, Fat 20.1 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 215.2 mg, Sugar 25.6 g

PINEAPPLE TARTS



Pineapple Tarts image

Delightful little tarts with pineapple filling and a cross on the top.

Provided by Diana

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

1 cup all-purpose flour
1 cup self-rising flour
10 tablespoons butter
1 egg, beaten
2 tablespoons cold water
1 pinch salt
2 cups fresh pineapple - peeled, cored and shredded
1 ½ cups white sugar
4 whole cloves
1 egg, beaten

Steps:

  • In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
  • In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
  • Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
  • Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g

Tips:

  • For a perfectly moist and fluffy cake, make sure to use cake flour instead of all-purpose flour.
  • To achieve a golden brown crust, brush the top of the cake with melted butter before baking.
  • For a more intense pineapple flavor, use freshly grated pineapple instead of canned pineapple.
  • If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan.
  • To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

The Fluffy Pineapple Torte is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy texture, sweet pineapple flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you're baking it for a special event or just for a sweet treat, the Fluffy Pineapple Torte is sure to please.

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