Cream Cheese Pound Cake with Sassy Fruit
1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla
Powdered sugar, if desired
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
Heat oven to 350° F. Generously grease 12-cup bundt cake pan with shortening;
lightly flour. Make Sassy Fruit Salsa.
Beat cake mix (dry), milk, cream cheese, vanilla and eggs in medium bowl with
electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes
longer. Pour into pan.
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; turn upside down onto wire rack or heatproof serving plate and
remove pan. Cool completely, about 1 hour. Make Sassy Fruit Salsa.
Place cake on serving plate; sprinkle with powdered sugar. Serve with salsa.
Sassy Fruit Salsa::
Mix all ingredients in large bowl. Cover and refrigerate about 1 hour or until
chilled. Stir before serving.