PINEAPPLE PARFAIT CAKE

Ingredients:

• 17 oz. pkg. angel food cake mix
• 2 tsp. unflavored gelatin
• 2 Tbsp. water
• 1/2 can crushed pineapple, drained
• 2 cups heavy cream
• Yellow food color

Instructions:

1. Prepare angel food cake as directed on the package.
2. For the filling, soften gelatin by sprinkling over water in a glass measuring cup. Stir over hot water until dissolved, then stir into the pineapple.
3. Refrigerate until almost set. Whip cream and fold 1 cup into the pineapple mixture.
4. Invert cooled cake and cut into 3 layers. Fill with pineapple cream mixture.
5. Tint remaining whipped cream a delicate yellow and cover the top and sides of the cake.
6. Refrigerate for at least 3 hours before serving. Cut into wedges. Makes 16 servings.