1 (18.25 ounce) box yellow cake mix
1 cup pineapple juice
1 envelope Knox gelatine
1 (20 ounce) can crushed pineapple, drained, juice reserved
1/2 cup cream
1 cup raspberry preserves
1 small container Cool Whip

Bake cake as directed in 2 (8-inch) pans. Drain pineapple well. Reserve pineapple and chill in refrigerator.

Put pineapple juice in small saucepan 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 cream and 1/2 cup pineapple mixture. Split cake into 4 layers. Fill layers alternately with raspberry preserves and pineapple cream. Spread remaining pineapple mixture on top and Cool Whip on sides. Refrigerate.