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
3 eggs
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.