Lemon Poppy Seed Cake

1 box yellow cake mix 

1 box (4-serving size) Instant Lemon Pudding

4 eggs

1 cup water

1/2 cup vegetable oil

4 Tbsp. poppy seeds

Grease a Bundt pan and lightly dust it with flour.

Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds.

Pour mix into Bundt pan (try not to get any dribbles on the sides or they will overcook). Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes.

Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate.

When completely cool, sift powdered sugar over the top, OR make a simple glaze and let it dribble over the cake.