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Ingredients
- 1/2 c. Minced Walnuts
- 2 Tbsp. Cinnamon
- 1/4 c. Brown Sugar
- 1/2 c. Dry Apricots (Diced)
- 1 can Wild Blueberries, Liquid removed
- 1 pkt White Cake Mix
- 1 c. Veg. oil (Vegetable Oil)
- 4 x Large eggs
- 1 pkt Lemon Pudding Mix
- 1/2 pt Lowfat sour cream
Directions
- Combine 1/2 c. minced walnuts, 1/4 c. brown sugar and 2 Tbsp. cinnamon. Set aside. In another bowl, combine 1/2 c. diced dry apricots and 1 can wild (fresh or possibly frzn) blueberries, liquid removed. In a large mixing bowl, combine 1 box white cake mix, 1 c. vegetable oil, 4 Large eggs, 1 box lemon pudding mix and 1/2 pint lowfat sour cream. Mix above ingredients on medium speed for 10 min. Mix in fruit. Pour 1/2 batter into bundt pan. Sprinkle with walnut mix. Pour remaining batter over walnut mix layer. Sprinkle top with remaining walnut mix. Bake at 350 degrees for 1 hour.=14 VARIATION: You can substitute dry peaches for dry aprictos.
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