Mrs. Walker's Fruit Cake

Ingredients

• servingcooking spray with flour
• (18.25 ounce) packagelemon cake mix (such as Duncan Hines® Lemon Supreme)
• eggs
• 1/2 cup vegetable oil
• (3 ounce) packageinstant lemon pudding mix
• tablespoon lemon extra ct
• tablespoon vanilla extra ct
• ounce scan died red cherries, halved
• ounce scan died pineapple slice s, cut into thirds
• 1/2 cup schopped pecans
• cup sweetened dried cranberries

Instructions

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.