Fluffy Pineapple Torte Recipes

Steps:

• 1. Sift together all dry ingredients.
• 2. Add 1 beaten egg.
• 3. Add #2 can crushed pineapple (alternative is fruit cocktail. Include the juice of the crushed pineapple.
• 4. Pour on 8x8 greased pan. Sprinkle with 1/3 cup brown sugar.
• 5. Bake 350 degrees Fahrenheit for 40 minutes.
• 6. For 9x10 pan, just double the recipe and bake for 15 minutes more or until cake tester comes out clean.

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.

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.

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.

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.

Steps:

• Line bottom and sides of an ungreased 9-in. springform pan with ladyfinger halves; reserve remaining ladyfingers for layering., Beat cream cheeses, sugar and vanilla until smooth; fold in whipped topping. Spread half of the mixture over bottom ladyfingers. Layer with remaining ladyfingers, overlapping as needed. Spread with remaining filling. Refrigerate, covered, while preparing topping., In a small saucepan, mix sugar and cornstarch; stir in pineapple. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., Spread topping gently over torte. Refrigerate, covered, until set, at least 4 hours. Remove rim from pan.