A delicious family recipe that has been handed down for generations! This cake is perfect with a glass of ice cold milk!
1 yellow cake mix
1 pkg. of French vanilla instant pudding
4 eggs
1 c. sour cream
1/4 c. poppyseed
1/2 c. water
1/2 c. butter, melted
1 tsp almond extract
1 tsp almond extract
3 T. flour
Mix eggs, sour cream, water, and melted butter. Then add yellow cake mix, French vanilla instant pudding, flour and almond extract. Beat on medium speed for 2 minutes. Add poppyseeds and beat until mixed. Grease bundt pan and pour cake inside. Bake at 350 degrees for 40-45 minutes (until toothpick inserted in the center comes out clean). Remove from oven and cool for 15 minutes. Take a knife and slide it around the edges to ensure a clean removal from the pan. Turn over onto a cake stand or a cooling rack and let cake cool completely. Sprinkle with powdered sugar to give it a finished look!
Mix eggs, sour cream, water, and melted butter. Then add yellow cake mix, French vanilla instant pudding, flour and almond extract. Beat on medium speed for 2 minutes. Add poppyseeds and beat until mixed. Grease bundt pan and pour cake inside. Bake at 350 degrees for 40-45 minutes (until toothpick inserted in the center comes out clean). Remove from oven and cool for 15 minutes. Take a knife and slide it around the edges to ensure a clean removal from the pan. Turn over onto a cake stand or a cooling rack and let cake cool completely. Sprinkle with powdered sugar to give it a finished look!
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