Cran Lemon Coffee Cake
|Yellow cake mix with pudding in the mix||18 1⁄4 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted and cooled|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Coarsely chopped cranberries||1 1⁄2 Cup (24 tbs)|
Preheat oven to 350°F Grease and flour 12-inch bundt pan.
Beat cake mix, water, butter, lemon juice, eggs and lemon peel in large bowl with electric mixer on low speed 2 minutes.
Fold in cranberries.
Spread batter evenly in prepared pan.
Bake about 55 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack 10 minutes.
Remove from pan; cool on wire rack.
Coffee cake may be served warm or at room temperature.
Serving size: Complete recipe
Calories 3024 Calories from Fat 1091
% Daily Value*
Total Fat 124 g190.8%
Saturated Fat 61.2 g306%
Trans Fat 0 g
Cholesterol 795.7 mg265.2%
Sodium 3463.7 mg144.3%
Total Carbohydrates 441 g146.9%
Dietary Fiber 10.8 g43.2%
Sugars 239.2 g
Protein 45 g89.5%
Vitamin A 54.8% Vitamin C 122.2%
Calcium 13.7% Iron 18.8%
*Based on a 2000 Calorie diet