1 pkg. (2 layer size) yellow cake mix or pudding-included cake mix
1 pkg. (4 serving size) lemon instant pudding & pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/4 c. oil
1/2 c. chopped nuts
1 (8 oz.) can jellied cranberry sauce, cut in sm. cubes

Combine cake mix, pudding mix, eggs, sour cream, oil and nuts in mixing bowl. Blend, then beat medium speed for 4 minutes. Fold in cranberry cubes. Pour into two 9 x 5 inch loaf pans that have been greased and floured. Bake at 350 degrees for 50-55 minutes. Let cool in pan.

Variations: Use lemon cake with lemon or vanilla pudding or yellow cake with coconut cream pudding.