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Poppyseed Cake recipe

This ‘cake-mix-easy’ poppyseed cake needsno frosting and is great served any time of the day.

Recipe: Poppyseed Cake

1 (18.5-ounce) package white cake mix
1 (3 3/4-ounce) package instant vanilla pudding mix
1/2 cup poppy seeds
1 cup vanilla yogurt
1/2 cup vegetable oil
1/2 cup sherry wine
4 large eggs

  • Preheat oven to 350°F (175°C).Grease a 12-cup tube pan.
  • Combine all the ingredients in a largemixing bowl and blend on low speed for 1 minute. Increase thespeed to medium and beat for 2 minutes.
  • Pour the batter into the prepared panand bake for 45 to 50 minutes, or until the cake is golden brownon top and the sides have started to come away from the pan.Cool the cake in the pan.

    Makes 18 servings.

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