Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze

• FOR CAKE
• 1/2 - 1 cup sliced almonds
• 18 1/4 ounces yellow cake mix
• 1 ounce jell-o instant lemon pudding mix (serves 4, sugar-free, fat-free)
• 1 1/2 ounces Jello Instant Vanilla Pudding Mix (serves 6, sugar-free, fat-free)
• 4 eggs
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup amaretto-flavored liqueur, such as DiSarano (optional, can use water instead)
• 3 cups frozen mixed berries, thawed and chopped
• FOR GLAZE
• 1 cup powdered sugar
• 3 tablespoons milk

1. Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
2. Pour sliced almonds in the bottom of the bundt pan.
3. Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
4. Fold in thawed berries.
5. Pour mixture into bundt pan over the almonds.
6. Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
7. For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.

cake, almonds, cake mix, jello, vanilla pudding mix, eggs, canola oil, water, liqueur, mixed berries, powdered sugar, milk

Taken from www.food.com/recipe/lemon-pudding-cake-w-mixed-berries-and-powdered-sugar-glaze-474499 (may not work)