Lemon Cranberry Bundt Cake Recipe | Easy & Delicious

INGREDIENTS

1 package (about 18 ounces) yellow pudding-in-the-mix cake mix 1 cup water 3 eggs 1/3 cup butter, melted and cooled 1/4 cup fresh lemon juice 1 tablespoon grated lemon peel 1‑1/2 cups coarsely chopped cranberries

PREPARATION:

1. Preheat oven to 350°F. Grease and flour 12-inch tube pan. Beat cake mix, water, eggs, butter, lemon juice and lemon peel in large bowl with electric mixer at low speed 2 minutes. Fold in cranberries. Spread batter evenly in prepared pan.
2. Bake about 55 minutes or until toothpick inserted 1 inch from edge comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool on wire rack. Serve warm or at room temperature.

This recipe appears in: Coffeecakes NUTRITIONAL INFORMATION: Fiber 1 g Carbohydrate 36 g Cholesterol 68 mg Saturated Fat 4 g Total Fat 12 g Calories from Fat 40 % Calories 260 Protein 4 g Sodium 353 mg DIETARY EXCHANGE: Fruit 1/2 Starch 2 Fat 2