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Cranberry-pineapple Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts / Fruits

1  package  Betty Crocker SuperMoist white cake mix
1  envelope  whipped topping mix, (1.5 oz.)
1/3  cup  milk
3/4  cup  Betty Crocker Creamy Deluxe vanilla
    -- ready-to-spread frosting
1  jar  cranberry-orange relish, (14 oz.)
1  can  crushed pineapple, (8 1/4 oz.)

Bake cake mix in 2 round pans, 1x1 1/2", as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Mix crushed pineapple and cranberry-orange relish; drain. Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture. Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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