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French Torte Cake

French Torte Cake

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Duncan Hines Yellow Cake Mix
1 lg. can crushed pineapple, drained reserving liquid
5 ripe bananas, divided
1 sm. can mandarin oranges
6 to 8 maraschino cherries, halved
Butter cream frosting:
1 cup milk
5 Tbsp flour
1/2 cup crisco shortening
1/2 cup butter, softened
1 cup white sugar
1 tsp vanilla
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Let's Make It
Prepare cake mix according to package directions except use the drained pineapple juice instead of water. If you don't have enough liquid for what the recipe calls for, add enough water to the juice to make up what you need. Add one mashed banana to cake batter. Pour into 2 round prepared cake pans. Bake according to package directions.
In the mean time...prepare frosting. Mix milk and flour together in a saucepan and cook over low heat until very thick, stirring constantly...will look like paste. Cool slightly. Beat shortening, butter and sugar together until light. Add vanilla. Add paste a tablespoon at a time to sugar mixture, beating well after each addition. Once all is combined, beat on high for 5 minutes. Add 1 cup of drained crushed pineapple to frosting.
Cut cooled cakes horizontally in half. Frost one layer at a time with the frosting and top with sliced bananas. Do this procedure until you reach the top layer. Top layer should be frosting, mandarin oranges and cherries decorated any way you wish. Do not frost sides of cake. Frosting should hang over the edge just a little. Refrigerate cake at least 2 hours before serving.
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