Raspberry pineapple cream torte
Raspberry pineapple cream torte recipe in the cake category
Recipe 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
Recipe method:
- 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.
Tags: raspberry, pineapple, cream, torte, recipe, cake, recipes, cooking