Cherry Candle Cake
|Cherry angel cake mix||16 Ounce (1 Package)|
|Canned crushed pineapple||20 Ounce (1 No 2 Can Or 2 1/2 Cup)|
|Lime gelatin||1 Ounce (1 Package)|
|Heavy cream||1 Cup (16 tbs)|
|Green food coloring||3 Drop|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Red food coloring||3 Drop|
Prepare batter from cake mix and bake in an ungreased 10-inch tube pan according to package directions.
Meanwhile prepare Pineapple.
Filling: Drain pineapple and add enough water to the syrup to make 1 3/4 cups.
Heat syrup mixture to boiling; add gelatin and stir until dissolved.
Chill till partially set; beat with rotary or electric beater till light and fluffy.
Fold in drained pineapple.
Whip 1 cup heavy cream; fold into gelatin mixture.
Tint pale green with food coloring.
Chill, stirring occasionally, until the mixture will mound when spooned.
To assemble cake: Cut cake crosswise in 3 equal layers.
Place bottom layer on serving plate; spread with half the gelatin mixture; add second layer of cake and spread with remaining gelatin; top with third cake layer.
Chill till filling is firm, 2 to 3 hours.
Just before serving, whip 1 1/2 cups heavy cream and tint pale pink with red food coloring; spread on top and sides of cake.
Trim cake with Gumdrop Bows.
Secure candle in center.