Orange Pineapple Angel Torte Recipes

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in pineapple. Fold in whipped topping. , Split cake horizontally into three layers. Place the bottom layer on a serving plate; spread with 1-1/3 cups pineapple mixture. Repeat. Place top layer on cake; spread with remaining pineapple mixture. Sprinkle with coconut; garnish with cherries.

Steps:

• Cut angel food cake into 2 or 3 layers.
• Stir the crushed pineapple and vanilla pudding until blended.
• Add madarin oranges, mixing well with pudding mixture. The orange sections will resemble the crushed pineapple when finished.
• Fold in cool whip.
• Frost layers of cake generously with this mixture and use remaining to "frost" the outside of the cake.
• You can arrange more mandarin orange sections along the top of the cake if desired. Gives it some color.
• Let chill for a couple of hours, if you can wait that long.
• Last time I wanted to let it "chill" it was gone before the chill time was finished.

Steps:

• Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.

Steps:

• In a bowl, dissolve gelatin in boiling water. Add ice cubes and stir until slightly thickened. Remove any unmelted ice. Stir in pineapple and oranges. Stir in sour cream until blended. Fold in whipped topping and cake cubes until well coated. Spoon into an ungreased 13-in. x 9-in. dish; cover and refrigerate until serving.

Steps:

• Make cake according to instructions in 2 greased 8 inch cake pans, adding half of pudding packet to the cake batter.
• Cool completely.
• Combine milk and remaining pudding mix.
• Whisk or beat with an electric mixer for 2 minutes.
• Let stand for another 2 minutes.
• Fold in whipped topping.
• Combine 1 1/2 cups pudding mixture with pineapple and half the oranges.
• Slice each cake in half (horizontally).
• Alternately stack each cake layer with the pineapple mixture between each, starting and ending with a cake layer.
• Frost top and sides of cake with remaining pudding mixture.

Steps:

• Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer. , Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.

Steps:

• Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
• Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
• Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
• Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
• Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
• Whip remaining 1 cup of cream and add confectioners' sugar.
• Unmold the dessert and cover with sweetened whipped cream.
• Decorate with mandarin oranges and pecans, if desired.