This is another cake from the Duncan Hines Treasury of Baking Cookbook.
This is the one that we use all the time during the holidays. If I bake one, I must bake one for my husband also. Hope you all enjoy. It reminds me of a fruit cake without the alcohol.
4 ouncesserving of jello vanilla instant pudding mix
2 teaspoonscinnamon
4 eggs
1 cupapplesauce
1 cupraisins
1 cupchopped pecans
2/3cupCrisco cooking oil
1/4cupchopped maraschino cherry
confectioners' sugar
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Instructions
Preheat oven to 350°F; grease and flour 10-inch bundt pan.
Combine cake mix, pudding mix, and cinnamon in a large bowl. Add remaining ingredients except confectioners sugar; stir with a wooden spoon.
Pour into prepared pan. Bake at 350°F for 50-55 minutes or until toothpick inserted in center comes out clean. Cool inpan 25 minutes. Invert onto serving plate. Cool completely. Dust with confectioners sugar.
TIP; For an enhanced flavor, toast the pecans before adding to cake batter.
Bake pecans in a single layer in baking sheet at 325°F for 3-5 minutes.