Monday, June 20, 2011

Poppy Seed Pistachio Bundt Cake

When I arrived in Fond du Lac, this golden brown beauty was sitting on the kitchen counter.  At that time, it wasn't missing a big chunk!!  

Famished, after one of our outings, we cut into the cake.  It was delicious.  Very moist.  Perfect with a glass of sweet tea!  I asked if I could put it on my blog and Barbara kindly agreed.  I couldn't believe how easy it was to make.  As my dear Aunt Peg always said, "it just gets better the longer it sits."!  Of course, it didn't sit too long.


Poppy Seed Pistachio Bundt Cake

18.25 oz package of white or yellow cake mix
1 pkg instant pistachio pudding (or substitute lemon pudding)
4 eggs
1 cup hot water
1/2 cup cooking oil
1/4 cup poppy seeds

Blend all ingredients.  Beat on medium speed for 4 minutes.  Pour into a well-greasted bundt pan or two loaf pans.

Bake at 350 for about 35 minutes until a wooden toothpick comes out clean.

ENJOY!