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Recipe: Raspberry Pineapple Cream Torte
Similar Categories: Raspberry, Pineapple, Cream, Torte
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 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.
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 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.
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| Fried Biscuits | 4 Layer Dessert |