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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a nice, moist cake that sends you back for seconds! You may add a little lemon extract for a lemon poppy seed version. Ingredients:
18 ounces yellow cake mix (with or without pudding) |
4 ounces vanilla instant pudding mix (dry) |
4 eggs |
1 cup sour cream |
1/2 cup vegetable oil |
2 tablespoons poppy seeds |
1/2 cup water |
Directions:
1. Prepare a bunt pan by covering the inside with room temperature butter and coat with sugar.
2. Mix all ingredients together and beat well.
3. Bake at 350°F for 35-45 minute (do not overcook as it dries out quickly).
4. Let cool for 10-15 minutes and then invert onto a plate.
5. Cool completely.
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