Cranberry Pudding Cake

Name: Cranberry Pudding Cake
Ingredients: 1 Super Moist cake mix; 1 (4 serving) pkg. butter pecan, lemon or vanilla instant pudding; 4 eggs; 1 c. sour cream; 1/4 c. oil; 1/2 c. chopped nuts; 1 (8 oz.) can jellied cranberry sauce, cut in cubes

7 ingredients

7 steps

Ingredients

1 Super Moist cake mix
1 (4 serving) pkg. butter pecan, lemon or vanilla instant pudding
4 eggs
1 c. sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry sauce, cut in cubes

Directions

1

Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in a large bowl.
2

Blend and then beat at medium speed for 4 minutes.
3

Pour into a greased and floured 9 x 5-inch loaf pan. Fold in cranberry sauce cubes.
4

Bake at 350° for 50 to 55 minutes or until cake tester comes out clean and begins to pull away from sides.
5

Do not under bake.
6

Cool in pan for 15 minutes.
7

Remove from pan and cool on rack.