This is a super-moist cake. You can serve one and then save the other in the freezer for when needed. It's a great treat to take along, as there is no frosting.
- 1 pkg. (2-layer size) Duncan Hines Yellow cake mix
- 1 pkg. (4-serving size) vanilla instant pudding and pie filling
- 4 eggs
- 1 cup (1/2 pt.) sour cream
- 1/4 cup oil
- 1/2 cup chopped nuts
- 1 (8-oz.) can jellied cranberry sauce, cut in small cubes
- Combine cake mix, pudding mix, eggs, sour cream, oil, and nuts in mixing bowl.
- Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes.
- Pour into two 9x5-inch loaf pans that have been greased and floured.
- Bake at 350 degrees for 50-55 minutes. Let cool in pan.
- Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut-cream pudding.
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Rating:
suegunny (1 discussion) on Nov 27, 2005 at 05:45 PM
I used lemon cake mix with a Vanilla pudding. I folded the nuts in just before I folded the cranberry sauce. It was moist and delightful! I served it with a warm lemon sauce. A new tradition for my holidays from here on out.
