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Receta Cranberry Pineapple Cake
by Global Cookbook

Cranberry Pineapple Cake
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Ingredientes

  • 1 pkt Betty Crocker SuperMoist white cake mix
  • 1 env whipped topping mix, (1.5 ounce.)
  • 1/3 c. lowfat milk
  • 3/4 c. Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting
  • 1 jar cranberry-orange relish, (14 ounce.)
  • 1 can crushed pineapple, (8 1/4 ounce.)

Direcciones

  1. Bake cake fold in 2 round pans, 1x1 1/2", as directed on package.
  2. Cold 10 min.
  3. Remove from pans; cold cake completely on wire rack.
  4. Beat whipped topping mix (dry) and lowfat milk in small bowl on high speed till stiff, 2 min.
  5. Beat in frosting on high speed till smooth and thick, about 1 minute.
  6. Mix crushed pineapple and cranberry-orange relish; drain.
  7. Spread 2/3 c. frosting mix between layers; spoon half of the cranberry mix over frosting mix.
  8. Frost side and top of cake with remaining frosting mix. Spoon remaining cranberry mix over top.
  9. Chill 1 to 2 hrs before serving.
  10. Chill any remaining cake.