1 pkg. yellow cake mix
2 sm. pkgs. instant lemon pudding
4 eggs
1/4 c. oil
1 c. sour cream
1 can whole cranberry sauce
1/2 c. sugar
1 tbsp. butter
1/4 tsp. salt
1/2 c. 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 half 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 water to remaining cranberry sauce to make 2 1/2 cups. Combine 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.