The best delicious Cranberry-pineapple Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry-pineapple Cake recipe today!
Hello my friends, this Cranberry-pineapple Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry-pineapple Cake is amazingly delicious, and addictive, everyone will be asking for more Cranberry-pineapple Cake.
What Makes This Cranberry-pineapple Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry-pineapple Cake.
Ready to make this Cranberry-pineapple Cake Recipe? Let’s do it!
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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, 1×1 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
Yields
1 Servings
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