Cranberry Vanilla Cake Bread. A moist, yummy, easy recipe that will melt in your mouth. Make with or without cranberries. Serve as a dessert or bread side dish.
1 (15.25 ounce) box vanilla cake mix
1 (4 serving sized) box instant vanilla pudding
1 (16 ounce) container sour cream
1/3 cup vegetable oil
1/2 cup water
2 cups diced raspberries – optional
Preheat oven to 350°F. Liberally grease a 10- inch bundt pan with butter or shortening and lightly dust with flour. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine all the cake ingredients. Mix on low for 30 seconds until combined and then on medium speed until smooth, about 1 minute. Stir in the raspberries, if desired, and pour the batter into the prepared pan.
Bake for 50-55 minutes, until the cake is set. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate.