Four Seasons Cake

[Katie]

By: Rhonda Tyndall

1 package yellow cake mix
1 package (4oz) instant vanilla pudding
4 large eggs
Cherry halves
½ cup oil
½ cup Harvey’s Bristol Cream
½ cup water
Chopped pecans

Mix all ingredients (except cherries and pecans) at medium speed for 10 minutes.  Heavily butter the bottom and sides of a 10 cup Bundt pan.  Place cherry halves in each large dip of the pan.  Sprinkle with pecans and pour in cake batter.  Bake at 325 for 1 hour.  Serve hot with glaze over top.

Glaze:
1 stick butter
1 cup sugar
¼ cup water
½ cup Harvey’s Bristol Cream

Boil all ingredients for 12 minutes, stirring constantly.