“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.” - by suetoyou
Ingredients
Adjust Servings
Original recipe yields 1 9-inch tube cake
Directions
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
- 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.
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 548 cal
- 27%
- Fat
- 25.7 g
- 40%
- Carbs
- 75 g
- 24%
Based on a 2,000 calorie diet
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Reviews (2)
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"This is a very good recipe.. made it twice. I tweaked it to my own likings the second time. Left the cranberries out and added more nuts. So good and very moist! I baked in a dark teflon tube pan..." See more so I reduced the temp down to 315 degrees and shortened the cook time 10 mins less. DELICIOUS!"
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