Recipe for cooking raspberry-pineapple cream torte

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry-Pineapple Cream Torte

1 (18.25 ounce) box yellow cake mix
1 (20 ounce) can crushed pineapple
1 env. Knox gelatin
1 c. raspberry preserves
1 sm. container Cool Whip®

Bake cake as directed in two 8-in. pans.

Drain pineapple well. Reserve pineapple and chill in refrigerator. Put 1 c. of pineapple juice in sm. pan and sprinkle with gelatin. Let stand 1 min.. Stir over low heat until completely dissolved, about 5 mins.. 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.