This cake is a layered tropical bliss of yummy goodness. Perfect for a party, warm summer day, get together or just something to enjoy. Easy to make, fool proof everytime. :)
ingrediants:
1 pkg. butter golden cake mix
1 can (8 oz.) crushed pineapple
1 cup pinapple preserves, melted and strained
2 pkg. french vanilla or white chocolate mousse mix
3 cups of sliced peaches
3 cups raspberries
Sugar crystals
Directions:
1. Heat oven to 350 degrees. Grease three 9" cake pans. Prepare cake mix according to package directions, adding crushed pineapple. Divide batter evenly among pans. Bake 25 minutes, or until done. Let cool 10 minutes, then remove from pans; let cool completely.
2. Coat tops and sides of cake layers with preserves. press sugar crystals onto sides of layers, if desired. In bowl, prepare mousse mixes according to package directions, reducing milk to 1 1/3 cups. Spoon mousse into pastry bag fitted with star tip.
3. Place 1 cake layer on platter. Pipe 1/3 mousse onto cake. Top with 1 cup fresh fruit. Repeat layering once. Top with remaining cake layer, mousse and fruit. Garnish with whipped cream, if desired.
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