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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe came from a friend in Niceville, FL. Ingredients:
1 (18 ounce) package yellow cake mix |
1 (3 3/4 ounce) package vanilla instant pudding mix |
4 eggs |
1 cup plain yogurt |
1/4 cup vegetable oil |
1 (16 ounce) can whole berry cranberry sauce |
1/2 cup chopped pecans or 1/2 cup walnuts |
Directions:
1. Prehaeat the oven to 350°. Grease and flour 9 x 13 baking pan.
2. In a large bowl, blend cake mix, pudding mix, eggs, yogurt and oil. Beat with electric mixer on high for 3 minutes, scraping bowl often.
3. Spread 2/3 of the batter into the prepared pan.
4. Put cranberry sauce into a microwave safe bowl and heat it for 30-60 seconds, to soften. Spread, evenly, over the cake batter. Spoon remaining batter evenly over cranberry layer. Sprinkle with nuts.
5. Bake for 45-50 minutes or until the top springs back when pressed lightly with a finger. Cool on a rack for 30 minutes before serving.
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