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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is another cake from the Duncan Hines Treasury of Baking Cookbook. This is the one that we use all the time during the holidays. If I bake one, I must bake one for my husband also. Hope you all enjoy. It reminds me of a fruit cake without the alcohol. Ingredients:
1 (18 ounce) package duncan hines moist deluxe yellow cake |
4 ounces serving of jello vanilla instant pudding mix |
2 teaspoons cinnamon |
4 eggs |
1 cup applesauce |
1 cup raisins |
1 cup chopped pecans |
2/3 cup crisco cooking oil |
1/4 cup chopped maraschino cherry |
confectioners' sugar |
Directions:
1. Preheat oven to 350°F; grease and flour 10-inch bundt pan.
2. Combine cake mix, pudding mix, and cinnamon in a large bowl. Add remaining ingredients except confectioners sugar; stir with a wooden spoon.
3. Pour into prepared pan. Bake at 350°F for 50-55 minutes or until toothpick inserted in center comes out clean. Cool inpan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
4. TIP; For an enhanced flavor, toast the pecans before adding to cake batter.
5. Bake pecans in a single layer in baking sheet at 325°F for 3-5 minutes.
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