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Raspberry-Pineapple Cream Torte
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
Bake cake as directed in two 8-inch pans.
Drain pineapple well. Reserve pineapple and chill in refrigerator.
Put 1 cup of pineapple juice in small pan and sprinkle with gelatine. Let stand for 1 minute.
Stir over low heat until completely dissolved, about 5 minutes.
Add pineapple and chill until thick and syrupy.
Fold together 1/2 cup cream and 1/2 cup 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.
Cake Mix Cake Recipes
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