Fresh raspberries lend a from-scratch touch to this gorgeous torte that is given a boost by canned pie filling.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
PREP: 20 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 12 SERVINGS
1package (16 ounces) angel food cake mix
2packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3cup sugar
1 1/4 teaspoons almond extract
1carton (8 ounces) frozen whipped topping, thawed
1can (21 ounces) apricot or peach pie filling
1 1/2 cups fresh raspberries
1cup sliced almonds
Fresh mint leaves
1. Prepare and bake the cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake from pan.
2. In a large bowl, beat the cream cheese, sugar and extract until light and fluffy; fold in whipped topping.
3. Split the cake into three horizontal layers. Place bottom layer on a serving plate; spread with a third of the cream cheese mixture. Top with a third of the pie filling, raspberries and almonds. Repeat the layers twice. Garnish with the mint. Store in the refrigerator.