1 box yellow cake mix
1 1/2 c. whipping cream
1/3 c. confectioners' sugar
1 jar (14 oz.) lingonberries or cranberry-orange relish

Whip whipping cream and confectioners' sugar until stiff. Bake cake in 9 inch round pans. Split to make 4 layers. Fill each layer with 1/4 of whipped cream and 1/4 jar lingonberries. Spread remaining cream on top of cake. Spoon remaining lingonberries in a circle on cream. Chill before serving. Refrigerate leftover cake.