Name: Cranberry-Pineapple Cake
Ingredients: 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.)

CATEGORY	CUISINE	TAG	YIELD
Dairy		Betty crock, Cakes, Family & fr	1	Servings

INGREDIENTS

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.)

INSTRUCTIONS

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  <abprice@wf.net> on Apr 17, 1998

A Message from our Provider:

“REMEMBER! Only _you_ can prevent forever fires!”