Cream Cheese Pound Cake with Sassy Fruit Salsa

 

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 oz) 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 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat 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 38 to 44 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.