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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


  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.

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