Jewish Coffee Cake - cooking recipe

Ingredients

1 box white cake mix
1 box vanilla instant pudding mix
1 c. sour cream
1/2 c. Mazola oil
4 eggs
1 small jar maraschino cherries, cut up
1/2 jar Smucker's apricot preserves
1 c. sugar
1 c. chopped nuts
1 1/2 tsp. cinnamon
1/2 tsp. cocoa

Preparation

Pour 1/2 batter into greased Bundt pan.
Sprinkle 1/2 sugar mixture and cut into batter.
Repeat once.
Bake at 350\u00b0 for 1 hour or longer for desired brown color.
Cool before removing from pan and sprinkle with powdered sugar.
Yield:
1 Bundt pan cake.