Lemon Fruit and Nut Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (4-serving size) Jell-O Lemon Instant Pudding
• 2 cups cold milk
• 1-1/2 cups raisins
• 1 cup chopped pistachios
• 1/2 cup honey
• 1 Tbsp. fresh lemon juice

1. Prepare cake batter and bake as directed on package for 13x9-inch cake.
2. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
3. Beat pudding mix and milk with whisk 2 min.
4. Immediately pour pudding over warm cake.
5. Refrigerate 1 hour.
6. Combine remaining ingredients; spoon over cake just before serving.

yellow cake, cold milk, raisins, pistachios, honey, lemon juice

Taken from www.kraftrecipes.com/recipes/lemon-fruit-nut-cake-174467.aspx (may not work)