So moist. So delicious. And so much more.™

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So moist. So delicious. And so much more.™

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Cakes

Orange Cranberry Cake

Sandy Koselke Recipe shared by:
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This cake tastes like a Christmas morning. Great as a brunch cake.

  • Hands-On Time:
  • Total Time:
  • Servings: 12-15
  • Rating:

Ingredients

  • 1 pkg. Duncan Hines Orange Supreme Cake Mix
  • 1 pkg. Lemon Instant Pudding
  • 4 eggs
  • 1 1/4 cup water
  • 1/4 cup oil
  • 3/4 cup of dried cranberries
  • 1/2 cup chopped pecans
  • Cinnamon and Sugar

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. With baking spray, prepare 10 cup bundt pan. Sprinkle generously with cinnamon and sugar to coat all sides.
  3. Place all ingredients in a large bowl. Beat with electric mixer on low speed for 1 minute to blend. Beat on medium speed for 4 minutes. Pour into prepared pan.
  4. Bake 50-55 minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool completely.
  5. Optional - make as mini loaves or cupcakes, just adjust baking time.

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Tips

even more moist cake

even more moist cake

when i use a cake mix, i add a little bit of extra water to it and it turns out extra moist. i found out how to do it by accidentally adding to much water, and it turned out better than the other cake i did! (i added extra to a chocolate and the vanilla cake i was making didn't have extra water)


Red Velvet Sandwich Cookies

Red Velvet Sandwich Cookies

So, the problem with this recipe is that I used parchment paper, and it stuck to the paper and DIDN'T want to come off. It was quite depressing. I added an extra egg like someone in the comments said, and it made a nice cookie DOUGH and it wasn't like a cake BATTER at all. My only concern is that it's not going to turn out like perfect little cookie slices. :( SO, I suggest using wax paper, NOT parchment paper.





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