Poppy Seed Cake
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Melted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Cream sherry||1⁄2 Cup (8 tbs)|
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Butter bundt cake pan and flour lightly shaking out excess.
Combine all ingredients in large bowl and beat 5 minutes.
Pour batter into pan.
Bake until tester inserted in center comes out clean, about 1 hour.
Let cool completely in baking pan.
Invert onto platter and serve.