Mrs. Walker s Fruit Cake

1 serving cooking spray with flour

1 (18.25 ounce) package lemon cake mix (such as Duncan Hines® Lemon Supreme)

4 eggs

½ cup vegetable oil

1 (3 ounce) package instant lemon pudding mix

1 tablespoon lemon extract

1 tablespoon vanilla extract

8 ounces candied red cherries, halved

8 ounces candied pineapple slices, cut into thirds

1 ½ cups chopped pecans

1 cup sweetened dried cranberries

Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.

Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.