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Cherry-Almond Torte

For a birthday or special occasion, bake a show-stopping cake with creamy frosting and tangy cherries.

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  • prep time 25 min
  • total time 3 hr 35 min
  • ingredients 10
  • servings 12
 

Ingredients

Cake

1
box (1 lb 2.25 oz) yellow cake mix with pudding
1 1/4
cups water
1/3
cup vegetable oil
2
teaspoons almond extract
3
eggs

Cherry Mixture

1
can (21 oz) cherry pie filling
1
tablespoon cornstarch

Whipped Cream and Almond Cream

1 1/2
cups whipping cream
1
container (8 oz) cream cheese spread, softened
1/2
cup sliced almonds, toasted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
  • 2 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3 Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil. Remove from heat to cool.
  • 4 In medium bowl, beat whipping cream on high speed until soft peaks form. Beat in cream cheese spread until fluffy. Reserve 1/2 cup whipped cream mixture for garnish. Stir almonds into remaining cream mixture.
  • 5 With serrated knife, cut each cake layer in half horizontally. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream. Top with second half layer; spread with 1 cup cherry mixture. Top with third half layer; spread with 1 cup almond cream. Place remaining half layer on top.
  • 6 Spoon remaining cherry mixture on top of torte, spreading almost to edge. Frost side of torte with remaining 1 1/4 cups almond cream. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip. Pipe cream around top edge of torte. Refrigerate about 2 hours before serving. Store in refrigerator.
  • 1 Heat oven to 350°F. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
  • 2 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3 Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil. Remove from heat to cool.
  • 4 In medium bowl, beat whipping cream on high speed until soft peaks form. Beat in cream cheese spread until fluffy. Reserve 1/2 cup whipped cream mixture for garnish. Stir almonds into remaining cream mixture.
  • 5 With serrated knife, cut each cake layer in half horizontally. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream. Top with second half layer; spread with 1 cup cherry mixture. Top with third half layer; spread with 1 cup almond cream. Place remaining half layer on top.
  • 6 Spoon remaining cherry mixture on top of torte, spreading almost to edge. Frost side of torte with remaining 1 1/4 cups almond cream. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip. Pipe cream around top edge of torte. Refrigerate about 2 hours before serving. Store in refrigerator.

EXPERT TIPS

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Expert Tips

To toast almonds, spread on cookie sheet; bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
12g,
12%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
105mg
105%;
Sodium
430mg
430%;
Total Carbohydrate
50g
50%
(Dietary Fiber
1g
1%
  Sugars
32g
32%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
10%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.