POUND CAKE WITH FRUIT SALSA

By á-30256

Ingredients

• 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
• Cake
• 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

Preparation

Step 1

STEP 1
In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
STEP 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.
STEP 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.
STEP 4
Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.
EXPERT TIPS
Betty Crocker® SuperMoist® lemon cake mix would add extra zip to this recipe; 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