Pineapple-Raspberry Cake

1 box lemon butter type cake mix
1 small box raspberry flavored gelatin
3/4 cup boiling water
1/2 cup orange juice
1/4 cup juice, drained from pineapple
1 (8 1/2 ounce) can crushed pineapple, drained
1/2 cup chopped almonds, toasted
1/2 pint (1 cup) whipping cream
1/4 cup confectioners' sugar

Bake cake in two 9-inch layer cake pans according to directions; cool and remove from pans.

Dissolve gelatin in boiling water. Stir in juices. Place bowl in pan of ice water; stir until thick. Add pineapple and almonds. Keep cool, but do not let set.

Cut 4 strips of wax paper, about 12-inches long and 4-inches wide. Fold them in half to make strips 2-inches wide and crisscross 2 strips in each of the cake pans. Remove any mounding on the surface of the layers so they will lie flat and place them back in the cake pans upside-down. Spoon the gelatin mixture over the cakes and refrigerate until gelatin is firm.

Whip cream until stiff, adding the sugar at the end of the beating. Lift one layer of cake out of the pan by grasping the waxed paper and place it on a cake plate. (Gelatin will be on top.) Spread 1/2 cup whipped cream over gelatin. Top with other layer. Spread with remaining whipped cream. Refrigerate until served.

Makes 10 to 12 servings.