Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1/2-1 cup sliced almonds
• 18 1/4 ounces yellow cake mix
• 1 ounce jell-o instant lemon pudding mix (serves 4, sugar-free, fat-free)
• 1 1/2 ounces jello instant vanilla pudding mix (serves 6, sugar-free, fat-free)
• 4 eggs
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup amaretto-flavored liqueur, such as disarano (optional, can use water instead)
• 3 cups frozen mixed berries, thawed and chopped
• 1 cup powdered sugar
• 3 tablespoons milk

Recipe

• 1 pre-heat oven to 325 degrees. grease and flour a 12 cup bundt pan.
• 2 pour sliced almonds in the bottom of the bundt pan.
• 3 combine all cake ingredients, except for berries, in a large mixing bowl. blend, with mixer on medium, for 2 minutes.
• 4 fold in thawed berries.
• 5 pour mixture into bundt pan over the almonds.
• 6 bake for 1 hour at 325 degrees. remove from oven and cool for 5-10 minutes. invert onto cake plate.
• 7 for glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. drizzle over cooled cake.