Cranberry Sour Cream Bundt Cake
1 box (about 18 oz) yellow cake mix* (without pudding in the mix)
1 box vanilla instant pudding
1/4 c vegetable oil
1 c sour cream
1 can whole berry cranberry sauce
Preheat oven to 350 degrees. Grease and flour a bundt pan. Combine cake mix, instant pudding, eggs, vegetable oil, and sour cream. Fold in cranberry sauce. Pour into prepared pan and bake 50 minutes. Cool in pan 15 minutes before removing from pan to wire rack. Dust with powdered sugar when cool. A 9 x 13" pan will take 55 minutes to bake. If using a dark coated bundt pan, bake at 325 degrees for 1 hour.
*If you are using a new cake mix with less than 18 oz (about 15 oz.), add 6 tbsp flour to cake mix before proceeding with recipe.