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Dreamy Cherry Torte

A purchased pound cake makes this showstopping dessert a breeze to prepare ahead of time. Cream cheese frosting gives the torte a rich taste that will have guests thinking you spent hours making it. —Valerie Putsey, Winamac, Indiana
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    8 servings


  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1 pint cherry ice cream, softened
  • 6 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon almond extract
  • 3 cups confectioners' sugar
  • 1/4 cup chopped pecans
  • Maraschino cherries, optional


  • With a serrated knife, slice pound cake horizontally into two layers. Place bottom layer on a freezer-safe serving platter; spread with ice cream. Replace cake top; cover and freeze for at least 3 hours.
  • For frosting, in a large bowl, beat the cream cheese, butter and extract until smooth. Gradually add sugar; beat until fluffy. Set aside 1/2 cup.
  • Remove torte from freezer; frost the top and sides. Cut a small hole in the corner of a plastic or pastry bag; insert a #20 star tip. Fill bag with reserved frosting; pipe around the bottom edge of torte. Cover and freeze for at least 1 hour.
  • May be frozen up to 3 months. Remove from the freezer 10 minutes before serving. Sprinkle with pecans. Garnish with cherries if desired.
Nutrition Facts
1 piece: 504 calories, 22g fat (12g saturated fat), 94mg cholesterol, 253mg sodium, 74g carbohydrate (60g sugars, 1g fiber), 5g protein.

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