Name: Poppyseed Bundt Cake
Ingredients: 1 yellow cake mix (the kind with pudding); 1 (3.5 oz) box of instant vanilla pudding1 TB poppyseeds1/2 cup pinapple or orange juice1/2 cup oil1 cup sour cream (I use lite)4 eggsGlaze; 1 cup sugar1/4 cup water1/2 cup butter (1 cube)1-2 TB corn syrup (I usually leave this out)

Ingredients

Scale

Cake

1 yellow cake mix (the kind with pudding)
1 (3.5 oz) box of instant vanilla pudding
1 TB poppyseeds
1/2 cup pinapple or orange juice
1/2 cup oil
1 cup sour cream (I use lite)
4 eggs

Glaze

1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)
1–2 TB corn syrup (I usually leave this out)

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Instructions

Cake:

Mix yellow cake mix, vanilla pudding and poppyseeds.
Add juice, oil, and sour cream and mix.
Add 4 eggs one at a time, mix well.
Grease and flour a bundt pan.
Bake at 350 for 45 minutes.
When the cake is about 10 minutes from being done start the glaze.

Glaze
Bring to a boil–then keep bubbly until ready to pour over cake. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Enjoy!