Poppyseed Cake

Poppyseed Cake

• 1 (18.25-ounce) package yellow cake mix

• 1 (3.4-ounce) vanilla instant pudding mix
• 4 eggs
• 1 cup sour cream
• 1⁄2 cup water
• 1 teaspoon rum flavoring
• 1⁄2 cup butter or margarine, melted
• 
  1⁄4 cup poppy seeds
• 1⁄4 cup powdered sugar, optional

Preheat oven to 350 degrees F. Grease and flour a Bundt pan and set aside.
In a large mixing bowl, combine cake and pudding mixes, eggs, sour cream, water, rum flavoring,
melted butter, and poppy seeds. Blend well on low speed and then beat at medium speed for 5 minutes.

Pour batter into prepared Bundt pan. Bake about 45 minutes, or until a toothpick inserted near center
comes out clean. Remove from oven and cool in pan 15 minutes. Turn out onto cake rack and cool
completely. Sift a light dusting of powdered sugar over cake, if desired. Makes 14 servings.

(Lion House Cakes and Cupcakes, [Salt Lake City: Deseret Book, 2011], p. 117.)