Ingredients
12
12 servings
- •1 serving cooking spray with flour
- •1 (18.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
- •4 eggs
- •½ cup vegetable oil
- •1 (3 ounce) package instant lemon pudding mix
- •1 tablespoon lemon extract
- •1 tablespoon vanilla extract
- •8 ounces candied red cherries, halved
- •8 ounces candied pineapple slices, cut into thirds
- •1 ½ cups chopped pecans
- •1 cup sweetened dried cranberries
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
- Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.
Nutritional Facts
Per 12 servings
- Calories: 548
- Carbohydrate: 75g
- Fat: 26g
- Fiber: 2g
- Protein: 6g
- Sugar: 50g
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