Prep Time: 10 minutes Cook Time: 30 minutes Oven Temp: 350 degrees

Equipment: 2 small bowls, 1 large bowl, spantula, measuring cups & spoons, colander, Bundt cake mold.

Rinse cup fresh cranberries. Place in small bowl and sprinkle with sugar, set aside.

Open three boxes of corn muffin mix and place in large bowl. Break up lumps.

In small bowl lightly beat the three eggs, mix in sour cream & honey.

Add egg mixture to corn muffin mix. Mix until moist.

Scatter fresh cransberries into the bottom of the Bundt cake mold.

Place a thin layer of the moisten corn muffin mix over the top of the sugared cranberries.

By the tablespoon, place canned cranberry sauce on top of the corn muffin mix. Take a table knife, and swirl

the sauce through the corn miffin mix, repeat with another layers. Bake for 30 minutes at 350 degrees.