Very Tropical Gingerbread Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Marcello Estate in Denton, Texas in 1984. Ingredients:
2 package gingerbread mix |
2 cups water |
8 ounce can crushed pineapple well drained reserving syrup |
1 teaspoon fresh lemon juice |
7.2 ounce package fluffy white frosting mix |
3/4 cup flaked coconut |
12 mandarin orange segments |
Directions:
1. Prepare gingerbread mix according to package directions using 2 cups water.
2. Divide into 2 greased and floured cake pans.
3. Bake in preheated 350 oven for 25 minutes then turn out on rack to cool.
4. Add enough water to pineapple syrup to make 1/2 cup then stir in lemon juice and bring to a boil.
5. Add to frosting mix and beat according to package directions then fold in pineapple.
6. Garnish with coconut and mandarin orange segments.
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