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Fruit and Nut Cake
Fruit and Nut Cake

Fruit and Nut Cake

1 Hr(s) 15 Min(s)
15 Min(s) Prep
1 Hr(s) Cook
You'll go nuts for this chunky Fruit and Nut Cake! Discover the perfect combination of apples, apricots, raisons, and pecans when you follow this recipe.
What You Need
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24 servings
Original recipe yields 24 servings
16 each red and green maraschino cherries, drained, halved
1 pkg. (2-layer size) spice cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups water
1/3 cup oil
3 eggs
1 Tbsp. rum extract
2 pkg. (7 oz. each) mixed dried fruit bits (apples, apricots, black raisins, cranberries, golden raisins, peaches)
1 cup chopped PLANTERS Pecans
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Let's Make It
1
Heat oven to 350°F.
2
Spread cherries onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
3
Beat cake mix, dry pudding mix, water, oil, eggs and extract in large bowl with mixer until blended. Stir in dried fruit and nuts; pour into prepared pan.
4
Bake 55 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Kitchen Tips
Tip 1
Special Extra
Mix 1-1/2 cups powdered sugar and 2 Tbsp. milk until blended; drizzle over cooled cake. Let stand until glaze is set before serving.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 180mg
8%
Total Carbohydrates 36g
13%
Dietary Fibers 1g
4%
Sugars 26g
52%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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