Sour Cream Poppy Seed Cake

This is my favorite recipe using poppy seeds. I have always gotten compliments but this is the first time I’ve chosen to share the recipe. Enjoy!!

Original recipe makes 1 – 10 inch tube pan

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/2 cup orange juice
1/4 cup poppy seeds

PREP

10 mins
COOK

50 mins
READY IN

1 hr 15 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds.
Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners’ sugar before serving.