Brenda, If you do not get the torte recipe using creamed cheese, this is one I have made several times and is delicious.

Pineapple Meringue Cake
Pineapple Meringue Cake has been a favorite of Better Homes & Gardens readers since 1930. It combines the fluffiness of yellow cake with the crunchiness of meringue.
1/4 cup butter or margarine, softened
1/2 cup castor sugar
2 egg yolks
1/2 tsp. vanilla
1 cup plain flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 egg whites
1 tsp. vanilla
1/2 tsp. rum extract (optional)
1/2 cup granulated sugar
1/2 cup chopped pecans
1 cup whipped cream
2 Tbsp. icing sugar
1 tsp. vanilla
1 x 8.25-oz can crushed pineapple, drained
In a small mixer bowl beat together butter and the first 1/2 cup sugar; add egg yolks and the 1/2 teaspoon vanilla. Beat with electric mixer till light and fluffy. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into 2 greased and floured 8x1-1/2-inch round cake pans.
Wash and dry beaters and bowl thoroughly. In a small mixer bowl beat egg whites, the first teaspoon vanilla, and the rum extract till soft peaks form; gradually add the remaining 1/2 cup sugar. Beat till stiff peaks form. Drop small spoonfuls of egg white mixture over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over egg whites. Press lightly into surface.
Bake in a 350º F. oven for 25 to 30 minutes or till a wooden toothpick inserted in centre comes out clean. Cool cakes in pans for 10 minutes.
Carefully remove from pans. Turn cake layers meringue side up; cool thoroughly. About 1 to 2 hours before serving make filling: Combine whipping cream, powdered sugar, and the remaining vanilla. Beat till soft peaks form. Fold in pineapple. Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator. Makes 10 servings.