Cranberry Pineapple Cake Recipe

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.

Tags: cake recipes, pineapple cranberry cake