Recipe - Cranberry-Pineapple Cake

1 pack Betty Crocker SuperMoist
white cake mix
1 Envelope whipped topping
mix; (1.5 oz.)
1/3 cup Milk
Three fourths cup Betty Crocker Creamy Deluxe
vanilla readytospread
frosting
1 Jar cranberryorange 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 cranberryorange 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 17, 1998