LEMON CRANBERRY-FILLED BUNDT CAKE

LEMON CAKE 

1 pkg Pillsbury Moist Supreme Butter Recipe Yellow or Lemon Cake Mix

1 tsp Baking Powder

1 pkg Sugar-Free LEMON Jello Mix

8 oz Sour Cream

3/4 cup Water

3 Eggs

1/2 cup Vegetable Oil

CRANBERRY FILLING
12 oz bag Cranberries (fresh or frozen) 
3/4 cup Sugar
1/3 cup Flour 
3 Tbsp Margarine 


DIRECTIONS
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan, and set aside.

For Filling - 

• In a pot heat the cranberries until they start to release their juices. 
• Add 3/4 cup granulated sugar, cook over medium heat until juicy.
• Reduce mixture to 1 1/4 cups, about 15 minutes. 
• Let cool completely.
  

For Cake Batter - 

• In a large mixing bowl, combine the cake mix, Lemon Jello mix, and baking powder with a whisk.
• Add the sour cream, water, eggs and oil. Beat with an electric mixer on low speed until moistened. 
• Beat for 2-3 minutes at medium speed until well mixed.
• Pour half the batter into the prepared Bundt pan.
• Place the filling over the batter in the pan by spooning it to form a continuous "tunnell" in the batter.
• Pour the remaining batter over the filling, spreading it evenly to cover all the filling.

Bake in a 350 degree F oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. When the cake is done, remove from the oven and cool on a rack for 10 minutes.Cake will pull from sides when cool. Invert onto a serving platter, and let it continue to cool to room temperature.

GLAZE
2 Tbsp Lemon Juice
1 1/2 cups Confectioners' Sugar

• Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Spoon over the cake.

Or, if you choose, you can lightly sprinkle the cake with confectioner's sugar.

Preparation Time: about 1 and half  hours
Serves: 8 - 12

DavidLee Recipes © 2010