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Cream Cheese Pound Cake with Sassy Fruit Salsa

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By Betty Crocker Kitchens
Updated Aug 30, 2011
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Pound cake from a cake mix, what could be easier! Pound cake topped with fruit salsa, what could be yummier!

Cream Cheese Pound Cake with Sassy Fruit Salsa

  • Prep Time 25 min
  • Total 2 hr 25 min
  • Servings 16
  • Ingredients 12
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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

Instructions

  • 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.

Nutrition

Nutrition Facts are not available for this recipe

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