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CHERRY NUT CAKE 
1 pkg. Duncan Hines Deluxe Cherry cake mix
1 1/4 c. buttermilk
4 eggs
1 c. flaked coconut
1 pkg. (4 serving size) vanilla instant pudding and pie filling mix
1/2 c. Crisco oil
1 c. finely chopped pecans

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Put dry cake mix, instant pudding mix, buttermilk, eggs and oil into large mixing bowl.

Prepare cake as directed on package. Mix in coconut and pecans. Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60 minutes. Cake is done if toothpick inserted in center comes out clean. Cool for 1 hour in pan on top of rack. Remove cake from pan and let stand overnight before serving. To serve, sift confectioners' sugar over top of cake, if desired.

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