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Michele's French Torte Cake
Michele's French Torte Cake

Michele's French Torte Cake

6 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
6 very ripe bananas, divided
1 cup milk
5 Tbsp flour
1/2 cup butter, softened
1/2 cup Crisco shortening
1 cup sugar
1 tsp vanilla
1 sm. can of mandarin oranges
8 maraschino cherries, halved
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Let's Make It
Preheat oven to 350 degrees. Prepare cake mix according to package directions except use the drained pineapple juice instead of water. If you don't have enough pineapple juice, add just enough water to make up what you need. Add one mashed banana to the cake batter. Pour into prepared pans and bake according to package. Cool on wire racks.
Meanwhile, prepare frosting. Cook milk and flour on top of stove over low heat, whisking constantly until it forms a paste. Let cool until warm. Beat butter, shortening, sugar and vanilla until fluffy. Add paste mixture 1 tsp. at a time beating well after each addition. After all the paste is combined, beat at high speed for 5 minutes. Add crushed pineapple to the frosting.
Cut cooled cakes horizontally in half. Taking one layer at a time, spread the frosting over the cake and layer sliced bananas over frosting. Overlap the frosting a little over the edge of cake. Do not frost the sides of the cake. Repeat this procedure with each layer until to reach the top layer. Frost top layer and decorate with mandarin oranges and cherries in any design that you wish. I make flowers (daisies). Refrigerate the cake at least 5 hours before serving.
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