From Pillsbury's Best Flour Insert, 1968
Tested Recipe!
[cooked-sharing]
Preheat oven to 350 degrees.
Cream all the butter ( including the butter called for in the mix) at high speed with mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy.
By hand, fold in flour, cherries, almonds, coconut, and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased and floured Bundt pan or 10-inch tube pan.
Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.
Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.
Ingredients
Directions
Preheat oven to 350 degrees.
Cream all the butter ( including the butter called for in the mix) at high speed with mixer. Add eggs, one at a time, beating well after each addition. Gradually add sugar; continue creaming at high speed until light and fluffy.
By hand, fold in flour, cherries, almonds, coconut, and raisins; then fold in frosting mix and pudding mix. Pour batter into well-greased and floured Bundt pan or 10-inch tube pan.
Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.
Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.