Almond Poppy Seed Cake

This is my sister-in-law, Lisa's, signature dish.  She brings it to almost every family get together. Everyone looks forward to pigging out on a piece of this cake.  Lisa was nice enough to share the recipe. 

 Into the bowl of an electric mixer, add 1 package of yellow cake mix

 1 (3-3/4 oz) package of instant French vanilla pudding

 1 cup of sour cream 

(Sometimes Lisa substitutes Greek yogurt in place of the sour cream.  The cake still has the same taste and texture, it just cuts down on the fat.)

 4 eggs

 1/2 cup water

 1 teaspoon almond extract

 1/2 cup melted butter, that's been cooled down

 and 1/4 cup poppy seeds (I actually only added 1/8 of a cup and it was plenty).  Beat for 5 minutes on medium speed.

 While the batter is beating, butter and sugar a bundt pan.

 Pour batter into pan, level, and then bake at 350 degrees for 45 minutes or until a toothpick inserted into the middle comes out clean.

Allow to cool for 15 minutes before inverting the cake onto a plate.  Sprinkle with powdered sugar or drizzle the top with an icing glaze.

Almond Poppy Seed Cake

1 package yellow cake mix

1 (3-3/4 oz) package instant French vanilla pudding mix

1 cup sour cream

4 eggs

1/2 cup water

1 teaspoon almond extract

1/2 cup butter, melted and cooled

1/4 cup poppy seeds

Combine cake and pudding mix, eggs, sour cream, water, almond flavoring, butter, and poppy seeds.  Beat 5 minutes on medium speed.  Pour into a well buttered and sugared bundt pan.  Bake 350 degrees for 45 minutes or until a toothpick inserted into the middle comes out clean.  Allow to cool 15 minutes before inverting onto a plate.  Sprinkle with powdered sugar or drizzle the top with an icing glaze.