package (4-serving size) vanilla-flavor instant pudding and pie filling mix
3
eggs
1/2
cup vegetable oil
1/4
cup water
Light corn syrup, heated for garnish
1. Preheat oven to 300°F. Grease 10-inch tube pan. Line bottom with aluminum foil.
2. Reserve 1/4 cup assorted candied fruits and nuts for garnish, if desired. Combine remaining candied fruits, nuts and raisins in large bowl. Toss with flour until evenly coated. Set aside.
3. Combine cake mix, pudding mix, eggs, oil and water in large mixing bowl. Beat at medium speed with electric mixer for 3 minutes (batter will be very stiff). Stir in candied fruit mixture. Spread in prepared pan. Bake 2 hours or until toothpick inserted in center comes out clean. Cool completely in pan. Invert onto serving plate. Peel off foil.
4. Brush cake with hot corn syrup and decorate with reserved candied fruit pieces and nuts, if desired. To store, wrap in aluminum foil or plastic wrap, or place in airtight container.
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