RAZZLEBERRY ORANGE CAKE

1 package yellow cake mix
1 (3 ounce) package instant lemon pudding mix (or use vanilla for a creamier flavor)
3/4 cup orange juice
1/2 cup vegetable oil
4 eggs
1 teaspoon orange extract
1 cup dried tart cherries or cranberries

GLAZE:
1/3 cup orange juice
2/3 cup white sugar
1/4 cup butter
DIRECTIONS:
1. Grease and flour a 10 inch Bundt pan. Preheat oven to 325 °.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and orange extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in cherries. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool.
4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over warm cake.

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