Poppy Seed Cake

This cake is so moist and delicious. We made it to celebrate the September birthdays in the Whitmill family. It was gobbled up right away.

1 (18-oz) package yellow cake mix

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

4 eggs

1 cup thick sour cream (don't use light)

1/2 cup water

1 teaspoon vanilla

1/2 cup butter, melted

1/4 cup poppy seeds

Orange Glaze:

2-1/2 cups powdered sugar

1/2 cup orange juice

• Preheat oven to 350.
• Combine cake and pudding mixes, eggs, sour cream, water, vanilla, butter, and poppy seeds. Blend well on low speed. Then beat on medium speed for 5 minutes.
• Pour batter in well-greased and lightly floured bundt cake pan.
• Bake for 45 minutes, or until toothpick comes out clean.
• Remove from oven and allow to cool in pan for 15 minutes. Remove from pan and place on wire rack to cool completely.
• Drizzle with orange glaze. (I like to give the glaze plenty of time to seep into the cake before I serve it)