Download this recipe.
1 package Betty Crocker SuperMoist yellow cake mix
1 cup milk
1 (3-ounce) package cream cheese softened
1 teaspoon vanilla extract
3 eggs
Fruit Salsa (below)
Powdered sugar, if desired
Fruit Salsa:
2 medium kiwifruit peeled and cut into large chunks (1 1/3 cups)
2 medium oranges separated into sections and chopped (1 cup)
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- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2- Beat cake mix, 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.
3- Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
4- Make Fruit Salsa. Place cake on serving plate; sprinkle with powdered sugar. Serve with Fruit Salsa. Store cake loosely covered at room temperature.
Fruit Salsa:
Mix all ingredients in large bowl. Cover and refrigerate about 1 hour or until chilled.
VARIATIONS:
Lemon-Cream Cheese Coffee Cake: Substitute 1 package SuperMoist lemon cake mix for the yellow cake mix. Omit vanilla; increase the first beat time to 2 minutes.
Betty's Tip: Leftover cake? Make a Cream Cheese Cake Trifle: Cut the cake into large cubes, and place them in a large glass or plastic bowl. Sprinkle with a little orange-flavored liqueur or orange juice, cover
with plastic wrap and refrigerate about 2 hours. Layer cake, whipped cream and fresh fruit in goblets. Cover and refrigerate at least 1 hour before serving.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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