Cranberry Pudding Cake w/sauce
1 2 layer yellow cake mix
2 3 ounce packages instant lemon pudding
4 eggs
1/4 cup oil
1 cup sour cream
1 16 ounce can whole cranberry sauce
1/2 cup granulated white sugar
1 Tablespoon butter
1/4 teaspoon salt
1/2 cup chopped nuts
Combine cake mix, 1 package pudding mix, eggs, sour cream, oil, and nuts. Blend on low speed to moisten. Beat on medium speed for 4 minutes. Fold in 1/2 of cranberry sauce. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees for 50-55 minutes. Do not under bake. Cool for 15 minutes. Remove from pans and finish cooling.
Add enough water to remaining cranberry sauce to make 2 1/2 cups.
Combine the other package pudding mix, sugar, salt, and cranberry
mixture in medium saucepan; cook over medium heat until mixture
comes to full boil and thickened. Remove from heat. Stir in butter. Serve warm over cake.