Raisin Pudding Cake

This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.

• Ready In: 1 hr 15 mins
• Yields: 1 cake

Ingredients

• 18 1⁄2 ounces  yellow cake mix, I usually use Duncan Hines
• 3  ounces instant lemon pudding mix
• 4  eggs
• 1⁄2 pint sour cream
• 1  tablespoon  vegetable oil
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup raisins

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour either a 10 inch tube pan or bundt pan.
3. I use Bakers Joy spray,.
4. In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
5. Blend well, then mix for 3 minutes at medium speed.
6. Stir in raisins and walnuts.
7. Pour into prepared pan.
8. Bake for 1 hour.
9. Cool in pan for 15 minutes.
10. Remove from pan and continue cooling on cake rack.
11. Sprinkle with powdered sugar.