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| 1 1/3 | cups large chunks peeled kiwifruit (2 medium) |
| 1 | cup chopped peeled oranges (2 medium) |
| 1 | cup sliced strawberries |
| 2 | tablespoons lime juice |
| 4 | teaspoons sugar |
| 1/2 | teaspoon ground ginger or 1 teaspoon finely chopped gingerroot, if desired |
|
| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 | cup milk |
| 1 | package (3 ounces) cream cheese, softened |
| 1 | teaspoon vanilla |
| 3 | eggs |
| Powdered sugar, if desired |
| 1. | In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled. |
| 2. | Heat oven to 325°F. Generously grease and flour, or spray with baking spray with flour, 10- or 12-cup fluted tube (bundt cake) pan. In medium bowl, beat dry cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan. |
| 3. | Bake 40 to 46 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour. |
| 4. | Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator. |
| Bake 46 to 52 minutes. |
|
| Betty Crocker® SuperMoist® lemon cake mix adds extra zip to this cake; just omit the vanilla. |
|
| Leftover cake? Layer 1-inch cake cubes, whipped cream and fresh fruit in goblets. Cover and refrigerate about 1 hour before serving. |
Nutrition Information:
200 ( 50); 6g ( 3g, 1g); 45mg; 240mg; 33g ( 0g, 20g); 3g 4%; 20%; 8%; 4% 1 ; 1 ; 0 ; 1 2