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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 1 |
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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 (18.25 ounce) package lemon cake mix (such as duncan hines® lemon supreme) |
4 eggs |
1/2 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 1/2 cups chopped pecans |
1 cup sweetened dried cranberries |
Directions:
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.
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