2 cups Gold Medal flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs, (1/2 to 2/3 cup)
1 1/2 cups chilled whipping cream
1/3 cup confectioners sugar
1 8 oz. can crushed pineapple
1 14 oz. can cranberry-orange relish
Heat oven to 350°. Grease and flour 2 round layer pans, 9 x 1 1/2 inches. Measure all ingredients except whipping cream, confectioners' 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 to 35 or until wooden pick inserted in center 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 to 2 hours. 12 to 16 servings.