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Cranberry Pudding Cake

1 pkg. (2 layer size) yellow cake mix (with pudding in the mix; preferably Pillsbury Plus)
3 extra lg. eggs
1 c. sour cream
1/4 c. oil
1 (16 oz.) can cranberry sauce (jellied), cut into sm. cubes

Combine cake mix, eggs, sour cream and oil in a large mixer bowl; blend. Beat at medium speed 4 minutes. Fold in cranberry cubes. (DO NOT BEAT.) Pour into a greased and floured Bundt pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool for 15 minutes. Remove from pan and complete cooling on rack. Refrigerate.

NOTE: By using a Bundt pan, gives a pretty pattern to the cake. A very delicious cake.

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