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
- serving cooking spray with flour: 1 piece
- lemon cake mix (such as Duncan Hines® Lemon Supreme): 1 pack (18.25 ounce pack)
- eggs: 4 piece
- vegetable oil: 0.5 cup
- instant lemon pudding mix: 1 pack (3 ounce pack)
- lemon extract: 1 Tbsp
- vanilla extract: 1 Tbsp
- ounces candied red cherries: 8 piece (halved)
- ounces candied pineapple slices, cut into thirds: 8 piece
- ½ cups chopped pecans: 1 piece
- sweetened dried cranberries: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
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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.
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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.
