Recipe for Raspberry-pineapple Cream Torte from the Tortes section.
Raspberry-Pineapple Cream Torte1 (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 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. Refrigerate.
We hope you enjoy your freshly made Raspberry-pineapple Cream Torte. This recipe came from Tortes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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