1 (18.75 ounce) package yellow cake mix
1 (3 ounce) can evaporated milk
2 3/4 cups water
2 cups sour cream
3 eggs
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
2 cups cold cranberry sauce
1 (8 ounce) package creamy peanut butter
4 eggs
1/2 cup water
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix cake mix with water, sour cream, eggs, and vanilla until smooth. Beat in cranberry sauce, pumpkin puree, cranberry juice, cranberry preserves, cranberry crème, and rhubarb. Pour batter into prepared pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.