Raspberry-Pineapple Cream Torte
Ingredients
- 1 (18.25 oz.) box yellow cake mix
- 1 (20 oz.) can crushed pineapple
- 1 envelope Knox gelatin
- 1 C. raspberry preserves
- 1 8 oz container Cool Whip
- Bake cake as directed in two 8-inch pans.
Directions
Drain pineapple well. Reserve pineapple and chill in refrigerator. Put 1 C. of pineapple juice in small pan and sprinkle with gelatin. Let stand 1 minute. Stir over low heat until completely dissolved, about 5 minutes. Add pineapple and chill until thick and syrupy. Fold together 1/2 C. cream and 1/2 C. pineapple mixture. Split cake into 4 layers. Fill layers alternately with raspberry preserves and pineapple cream. Spread remaining pineapple on top and whipped cream on sides. Refrigerate.
