- 1 package white cake mix, extra moist
- 5 eggs
- 1 package instant pudding mix -- vanilla
- ½ cup cooking oil
- ½ cup pineapple juice
- ½ cup water
- ¼ cup poppy seeds
- 1 teaspoon almond extract
- TOPPING:
- ½ cup sugar
- 1 teaspoon cinnamon
- Combine cake ingredients and beat for 5 minutes.
- Pour into in bundt pan which has been oiled and coated with a mixture of ½ c. sugar and 1 teaspoon cinnamon.
- Bake at 350 for about 45 minutes. Cool for 10 minutes in pan, then turn out on a rack to cool completely.
Recipe by Raisin & Fig at https://www.raisinandfig.com/poppy-seed-cake/
3.2.2045