Poppy Seed Bundt Cake III

Ingredients

Contains: egg, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 tablespoons poppy seeds
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon almond extract

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Lightly brush the inside of a 10 inch Bundt pan with a little of the vegetable oil.

2. In a large bowl, whisk together the yellow cake mix, instant vanilla pudding mix and poppy seeds until evenly combined.

3. Add the water, vegetable oil, eggs and almond extract to the dry mixture.

4. Beat with an electric mixer on medium speed for about 2 minutes, scraping the bowl often, until the batter is smooth and no dry streaks remain.

5. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

6. Bake for 45 to 50 minutes, until the cake springs back when lightly pressed and a toothpick inserted in the thickest part comes out clean and the eggs are fully set.

7. Cool the cake in the pan on a wire rack for 10 minutes.

8. Run a knife around the edges, invert the cake onto the rack, lift off the pan and let it cool completely before slicing.