An easy sherry and butter-flavored Bundt® cake laced with poppy seeds.
1 (18.25-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
4 large eggs
1 cup sour cream
1 cup vegetable oil
2 teaspoons butter flavoring
1/2 cup sherry
1/2 cup poppyseed
Powdered sugar for sprinkling
- Preheat oven to 350°F (175°C).
- In a mixer bowl, combine yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, butter flavoring, sherry, and poppyseeds. Beat for 5 minutes.
- Pour batter into a greased fluted cake pan.
- Bake for 1 hour. Cool for 15 minutes before removing from the pan. Sprinkle with powdered sugar.
Makes 12 servings.