1 pkg. yellow cake mix
1 pkg. Jello instant pudding, lemon
4 eggs
1 c. sour cream
1/4 c. vegetable oil
1/2 c. chopped nuts
1 (16 oz.) can whole berry cranberry sauce
1 pkg. Jello regular pudding, lemon
1/2 c. sugar
1/4 tsp. salt
1 tbsp. butter

Combine cake mix, instant pudding mix, eggs, sour cream, oil and nuts in large bowl. Mix on low speed 2 minutes, then 2 minutes on medium. Fold in 1/2 of cranberry sauce. Pour into 2 greased and floured 9"x5" loaf pans. Bake at 350 degrees for 50 minutes. Cool in pan for 15 minutes then on a wire rack.

SAUCE: Add water to remaining cranberry sauce to make 2 1/2 cups. Combine pudding mix, sugar, salt and measured liquid in medium saucepan. Cook until thickened, add butter, serve warm over cake.