Lemon Poppy Seed Cake
1 box yellow cake mix
1 box (4-serving size) Instant Lemon Pudding
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
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.