A buttery, sherried 'cake-mix-easy'
Bundt cake laced with poppy seeds.
Poppyseed
Cake
- 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
1/4 cup powdered sugar
- 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 16 servings.
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