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Title: Cranberry-Pineapple Cake Categories: Betty crock, Cakes, Family & fr Yield: 1 Servings 1 pk Betty Crocker SuperMoist -white cake mix 1 Envelope whipped topping -mix; (1.5 oz.) 1/3 c Milk 3/4 c Betty Crocker Creamy Deluxe -vanilla ready-to-spread -frosting 1 Jar cranberry-orange relish; -(14 oz.) 1 cn 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 Posted to MC-Recipe Digest by Barb at PK |