Mrs. Walker's Fruit Cake recipe

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Ingredients

1 serving cooking spray with flour
1 (18.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)
4 eggs
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
1 tablespoon lemon extract
1 tablespoon vanilla extract
8 ounces candied red cherries, halved
8 ounces candied pineapple slices, cut into thirds
1 ½ cups chopped pecans
1 cup sweetened dried cranberries

Nutrition Info

547.7 calories
carbohydrate: 75 g
cholesterol: 73.1 mg
fat: 25.7 g
fiber: 2.2 g
protein: 5.9 g
saturatedFat: 4.6 g
servingSize: -
sodium: 465.1 mg
sugar: 49.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.

  2. 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.

  3. 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.

Recipe Yield

1 9-inch tube cake

Recipe Note

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.

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