Almond Poppyseed Bundt Cake

 
1 cake mix (lemon, yellow or white...I really like the lemon myself!)

4 eggs

1 small package instant vanilla pudding

1/2 cup oil

1 1/2 cups water

1 Tablespoon poppyseeds

1 teaspoon almond extract

Mix all ingredients together until nice and smooth. About 3 minutes or so. (mixture tends to be a little bit runnier than a normal cake mix so don't stress and think you've added too much water...it will turn out just fine!)

Grease bundt pan REALLY WELL with shortening making sure to get in all the little crevices.

Sprinkle pan with sugar and cinnamon.

Pour cake mixture into greased bundt pan.  Bake at 350 degrees for 35-40 minutes or until browned and toothpick comes out clean.  Let it cool for 10-15 minutes and then run a butter knife around all the edges...make sure to get around the middle as well. Place a plate on tope of cake...say a prayer...and flip.

If you've done a good job greasing it should come out flawless. If not it might have a few pieces missing!:)
 
Now for the glaze!

1 1/2 cups powdered sugar

1/2 teaspoon almond extract

1 teaspoon butter or margarine, softened

2 1/2 Tablespoons milk

Mix all ingredients together and stir well. If not runny enough to drizzle over your cake add a little more milk.

Then just go to town drizzling all over the cake!

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