This is a fruit cake for people who do not normally like fruit cake. If you happen to already like fruit cake, you will love this. Honestly, it is the best fruit cake I have ever tasted. It was handed down to me by a dear old lady who has now gone home to be with the Lord.
Ingredients
- 1 serving cooking spray with flour
- 1 package lemon cake mix , 18.25 ounce
- 4 eggs
- 0.5 cups vegetable oil
- 1 package instant lemon pudding mix , 3 ounce
- 1 tablespoon lemon extract
- 1 tablespoon vanilla extract
- 8 ounces candied red cherries , halved
- 8 ounces candied pineapple slices , cut into thirds
- 1.5 cups chopped pecans
- 1 cup sweetened dried cranberries
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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