Pina Colada Torte Recipe

Ingredients
<br>- 1 (16 ounce) package angel food cake mix
<br>- 1 (20 ounce) can DOLEĀ® Crushed Pineapple, drained and divided
<br>- 1 (8 ounce) package reduced fat cream cheese, softened
<br>- 1 1/4 cups powdered sugar
<br>- 1 teaspoon vanilla extract
<br>- 1 teaspoon coconut extract
<br>- 2 cups reduced-fat frozen whipped topping, thawed
<br>- 1/2 cup sweetened flaked coconut
<br>- 2 tablespoons sweetened flaked coconut, toasted (optional)
<br><p></p>Directions
<br>step 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.
<br>step 2: Bake at 350 degrees F. 20 to 25 minutes. Cool in pans on wire rack.
<br>step 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.
<br>step 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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Ingredients
- 1 (16 ounce) package angel food cake mix
- 1 (20 ounce) can DOLEĀ® 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)

Directions
step 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.
step 2: Bake at 350 degrees F. 20 to 25 minutes. Cool in pans on wire rack.
step 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.
step 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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