Ingredients for Cake Mix Fruitcake
- Candied Red Cherries
- Candied Green Cherries
- Candied Pineapple
- Pecan Halves
- Walnut Halves
- Dates
- White Cake Mix
- Vanilla Instant Pudding Mix
- 3 large eggs
- Vegetable Oil
- 1 cup water
- 1 cup all-purpose flour
- Karo Light Corn Syrup
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How to Make Cake Mix Fruitcake
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch bundt pan thoroughly.
- Lightly toast 1 cup chopped pecans and 1 cup chopped walnuts in a dry skillet over medium heat until fragrant. Set aside to cool.
- In a large bowl, combine 2 cups mixed candied fruits (such as cherries, pineapple, and orange peel), 1 cup raisins, and the toasted pecans and walnuts.
- Add 1 cup all-purpose flour to the fruit and nut mixture and toss until evenly coated.
- In a separate large bowl, combine 1 box (15.25 ounces) Duncan Hines cake mix (any flavor), 1 package (3.4 ounces) instant vanilla pudding mix, 3 large eggs, 1/2 cup vegetable oil, and 1 cup water.
- Beat with an electric mixer on medium speed for 3 minutes until well combined.
- Gently fold in the fruit and nut mixture until just incorporated. The batter will be thick.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 135-150 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 135 minutes.
- Let the cake cool completely in the pan before inverting onto a serving plate.
- Heat 1/2 cup light Karo syrup until warm.
- Brush the warm syrup evenly over the cooled cake.
- Once the glaze is set, cover the cake with aluminum foil and store at room temperature for up to 3 days or refrigerate for longer storage.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
465g
Fat
15g
Carbs
44g
