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 ginger root, if
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla
Powdered sugar, if desired
In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
Heat oven to 325°F. Generously grease and flour, or spray with baking spray with flour, 10- or 12-cup fluted tube (bundt cake) pan. In medium bowl, beat dry 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.
Bake 40 to 46 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.
Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.