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Pineapple Polynesian Torte Recipe
|Canned pineapple tidbits||26 1⁄2 Ounce|
|Pound cake mix||17 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Whipped topping mix||4 Ounce|
Serving size: Complete recipe
Calories 3552 Calories from Fat 320
% Daily Value*
Total Fat 54 g83.6%
Saturated Fat 38.6 g192.9%
Trans Fat 0 g
Cholesterol 243.7 mg
Sodium 3671.6 mg153%
Total Carbohydrates 742 g247.2%
Dietary Fiber 8.1 g32.4%
Sugars 491.7 g
Protein 33 g65.5%
Vitamin A 12.4% Vitamin C 14.2%
Calcium 48.2% Iron 6.4%
*Based on a 2000 Calorie diet
Prepare cake batter according to package directions.
Turn into greased 9-inch springform pan.
Bake in 325-degree oven for about 50 minutes or until cake tests done.
Split into 3 layers.
Combine reserved pineapple syrup with sugar, cornstarch and salt.
Cook, stirring constantly, until mixture boils and thickens.
Stir small amount of hot mixture into egg; return to re- maining cooked mixture.
Stir briskly; cook for 60 seconds longer over low heat.
Remove from heat.
Blend in butter, lemon peel, lemon juice and pine- apple tidbits.
Prepare topping mix according to package directions.
Place cake layers together, spreading pineapple mixture and topping mixture on each layer.