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Title: Quick Poppyseed Cake
Submitted by: sness - June 21, 2006
1 pkg white cake mix (the kind that makes 2- 8" round cakes)
1 pkg vanilla instant pudding
4 large eggs
½ cup vegetable oil
1 cup fruit juice (I usually use pineapple or even the liquid from marashino cherries)
1 tsp almond extract
¼ cup poppy seeds
Mix everything together pour into a greased bundt pan sprinkled with cinnamon and sugar. Bake at 350° for 45 minutes or until it springs back when touched lightly. It can be iced with lemon frosting and it also tastes great with Lemon Curd (recipe follows) in between the layers and frosted with Lemon Frosting or Buttercream.
Lemon Frosting
½ cup butter
1 ¾ cup sifted icing sugar
1 T lemon juice
1 T lemon rind, grated
Mix well and spread over cooled cake.
1 pkg vanilla instant pudding
4 large eggs
½ cup vegetable oil
1 cup fruit juice (I usually use pineapple or even the liquid from marashino cherries)
1 tsp almond extract
¼ cup poppy seeds
Mix everything together pour into a greased bundt pan sprinkled with cinnamon and sugar. Bake at 350° for 45 minutes or until it springs back when touched lightly. It can be iced with lemon frosting and it also tastes great with Lemon Curd (recipe follows) in between the layers and frosted with Lemon Frosting or Buttercream.
Lemon Frosting
½ cup butter
1 ¾ cup sifted icing sugar
1 T lemon juice
1 T lemon rind, grated
Mix well and spread over cooled cake.