Poppy Seed Cake – Kim Bradshaw

By Admin · June 23, 2010 · Leave a comment

1 pkg. yellow cake mix                              1 pkg. 3¾ oz. instant vanilla pudding mix

1 c. thick sour cream                               4 eggs

½ c. water                                                1 tsp. rum flavoring

¼ c. poppy seeds                                      ½ c. butter or marg., melted or butter flavored oil

Combine cake and pudding mixes and remaining ingredients in large bowl.  Blend

well with elec. mixer on low speed then on med. speed for 5 min.  Pour batter into well-greased and lightly floured bundt cake pan.  Bake at 350˚ for about 45 min.

Remove from oven and cool in pan for 15 min.  Turn out onto cake plate.  Drizzle

with powdered sugar glaze while warm.