Cranberry-Pineapple Cake

• 2 cups flour
• 1-1/2 cups granulated sugar
• 3-1/2 tsp baking powder
• 1 tsp salt
• 1/2 cup shortening
• 1 cup milk
• 1 tsp vanilla
• 3 eggs
• 1-1/2 cups chilled whipping cream
• 1/3 cup confectioners’ sugar
• 1 can (8-3/4 oz) crushed pineapple
• 1 jar (14-oz) cranberry-orange relish

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 9×1½-inches. Measure all ingredients except whipping cream, confectoners’ sugar, pineapple and relish into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl frequently. Pour into pans. Bake 30-35 minutes or until wooden pick comes out clean. Cool. In chilled bowl, beat cream and confectioners’ sugar until stiff. Combine pineapple and cranberry-orange relish; drain any excess liquid. Spread 2/3 cup whipped cream between cake layers; cover with half the cranberry mixture. Frost side and top of cake with remaining whipped cream. Cover top with remaining cranberry mixture. Chill 1-2 hours.

Yield: 12-16 servings