Print Recipe

Sugarplum Bundt Cake



  • 1 1/2 cups butter
  • 1 1/2 cups granulated sugar
  • 1 cup chopped candied cherries
  • 1/2 cup golden raisins
  • 1 small box instant lemon pudding mix
  • 6 eggs
  • 2 1/2 cups flour
  • 1 1/2 cups chopped walnuts
  • Vanilla-buttercream frosting mix


  1. Cream butter in large mixer bowl at high speed of mixer.
  2. Add eggs, one at a time, beating well after each addition.
  3. Gradually add sugar, continuing to beat at high speed until light and fluffy.
  4. By hand, fold in sifted flour, cherries, walnuts and raisins; fold in dry pudding mix.
  5. Pour batter into well-greased Bundt or tube pan.
  6. Bake at 350 degrees F for 60 to 65 minutes.
  7. Do not invert. Cool and remove from pan.
  8. Cool completely before serving.

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