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Cranberry-pineapple Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
/
Fruits
Ingredients: 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.)
Directions:
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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