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Pacific Ginger Torte




Source of Recipe


DOLE®


List of Ingredients




1 can (8 oz.) DOLE® Crushed Pineapple
1 package (14 oz.) gingerbread mix
1/2 cup sour cream
1 container (8 oz.) frozen non-dairy whipped topping, thawed
3 firm, large DOLE Banana, sliced
1/4 cup chopped walnuts


Recipe



Drain pineapple; reserve 1/2 cup juice.

Blend reserved pineapple juice into gingerbread mix. Beat in sour cream. Pour into two greased 8-inch round cake pans.


Bake at 350°F., 20 to 25 minutes or until toothpick inserted in center comes out clean. Turn out onto wire racks to cool.



Place one layer gingerbread on serving plate. Spread with half of whipped topping. Arrange banana slices around edge. Spoon half of pineapple onto center and walnuts. Top with remaining gingerbread layer. Spread with remaining whipped cream. Arrange banana slices around edge. Spoon remaining pineapple into center and sprinkle with walnuts.