Raspberry-Pineapple Cream Torte

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 (20 ounce) can crushed pineapple
• 1 envelope Knox gelatine
• 1 cup raspberry preserves
• 1 small container Cool Whip

Instructions

1. Bake cake as directed in two 8-inch pans.
2. Drain pineapple well. Reserve pineapple and chill in refrigerator.
3. Put 1 cup of pineapple juice in small pan and sprinkle with gelatine. Let stand for 1 minute.
4. Stir over low heat until completely dissolved, about 5 minutes.
5. Add pineapple and chill until thick and syrupy.
6. Fold together 1/2 cup cream and 1/2 cup pineapple mixture.
7. Split cake into 4 layers. Fill layers alternately with raspberry preserves and pineapple cream.
8. Spread remaining pineapple on top and whipped cream on sides.
9. Refrigerate.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.