Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze - cooking recipe

Ingredients

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

Preparation

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