AuthorRetroRuth
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From Pillsbury's Best Flour Insert, 1968

Tested Recipe!

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 1 ½ cups soft unsalted butter
 6 Eggs
 1 ½ cups sugar
 2 ½ cups flour
 1 cup chopped candied cherries
 2 cups slivered almonds
 ½ cup flaked coconut
 ½ cup golden raisins
 1 Package 1-layer frosting mix 1/2 package Pillsbury
 1 4-serving size instant lemon pudding mix

1

Preheat oven to 350 degrees.

2

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.

3

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.

4

Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.

5

Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.

Ingredients

 1 ½ cups soft unsalted butter
 6 Eggs
 1 ½ cups sugar
 2 ½ cups flour
 1 cup chopped candied cherries
 2 cups slivered almonds
 ½ cup flaked coconut
 ½ cup golden raisins
 1 Package 1-layer frosting mix 1/2 package Pillsbury
 1 4-serving size instant lemon pudding mix

Directions

1

Preheat oven to 350 degrees.

2

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.

3

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.

4

Bake at 350 degrees for 65-75 minutes. (Less if you want your cake gooey). Do not invert.

5

Cool for two hours (or longer, if you left your cake gooey). Cool completely before serving.

Tunnel of Sugarplum Cake

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