RAISIN PUDDING CAKE

Raisin Pudding Cake image

This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.

Provided by mandabears

Categories Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 7

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Ingredients

18 1/2 ounces yellow cake mix, I usually use Duncan Hines
3 ounces instant lemon pudding mix
4 eggs
1/2 pint sour cream
1 tablespoon vegetable oil
1/2 cup chopped walnuts
1/2 cup raisins

Steps:

Preheat oven to 350 degrees.
Grease and flour either a 10 inch tube pan or bundt pan.
I use Bakers Joy spray,.
In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
Blend well, then mix for 3 minutes at medium speed.
Stir in raisins and walnuts.
Pour into prepared pan.
Bake for 1 hour.
Cool in pan for 15 minutes.
Remove from pan and continue cooling on cake rack.
Sprinkle with powdered sugar.

Nutrition Facts : Calories 4092.3, Fat 181.6, SaturatedFat 50.8, Cholesterol 957.7, Sodium 4987.1, Carbohydrate 567.4, Fiber 12.4, Sugar 273.6, Protein 66.6