French Tower Torte
4 ripe bananas
2 cans (20oz each) crushed pineapple in juice
1 pkg yellow cake mix
Pineapple Creme Chantilly Filling*
Garnish: mandarin orange sections, maraschino cherries, drained
Prepare 2 9in cake pans with shortening or spray. Peel and mash 1 banana to make 1/3c. Drain pineapple well, reserving 1 cup of juice for cake and 1c. pineapple for filling. Follow package instructions for cake, using mashed banana and reserved pineapple juice instead of water. Bake 375* 30 min. Cool 10 minutes before removing from pans. Slice cooled cakes in half horizontally to make 4 layers. Prepare filling.
*Pineapple Creme Chantilly Filling
Whip 1 pint whipping cream with 1/4tsp cinnamon until stiff; fold in reserved, drained pineapple.
Spread 1/4 filling over 1 layer. Slice one banana; arrange on top of layer. Add second layer; repeat, adding the filling and a banana on top of each layer. Top with orange sections and cherries. Refrigerate.
