Cranberry Splash Bundt Cake

• 34 lb butter, softened
• 3 cups sugar
• 5 eggs
• 3 cups flour
• 2 tablespoons lemon extract
• 34 cup Sierra Mist cranberry splash
• 1 13 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon Sierra Mist cranberry splash

1. Cream butter and sugar together for 20 minutes.
2. Add eggs, 1 at a time, beating after each addition.
3. Add flour and lemon extract.
4. Fold in Sierra Mist Cranberry Splash pop.
5. Pour into well-greased 12-cup Bundt pan or tube pan.
6. Bake at 325 degrees for 1 to 1 1/4 hours.
7. Cool completely.
8. Make Cranberry Splash Glaze by mixing powdered sugar, pop and lemon juice together.
9. When cake is cooled, dribble with Cranberry Splash Glaze.

butter, sugar, eggs, flour, lemon extract, sierra mist cranberry splash, powdered sugar, lemon juice, sierra mist cranberry splash

Taken from www.food.com/recipe/cranberry-splash-bundt-cake-344242 (may not work)