Cranberry-pineapple cake

Yield: 1 Servings

Measure Ingredient
1 pack Betty Crocker SuperMoist white cake mix
1 Envelope whipped topping mix; (1.5 oz.)
⅓ cup Milk
¾ 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, 1x1½", 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 ⅔ 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 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 17, 1998

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