Ingredients

• 1 serving cooking spray with flour
• 1 , 18.25 ounce
• 4 eggs
• 0.5 cups vegetable oil
• 1 , 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. 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. 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. 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 per serving