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Ingredients
- 1 pkg moist yellow cake mix
- 1 pkg (3.4 oz) instant coconut cream pudding mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 can poppy seed filling (or 2 tablespoons poppy seeds)
- Confectioners’ sugar
Preparation
Step 1
Combine cake and pudding mixes, water, oil and eggs. Beat on low until moistened. Beat on medium for 2 minutes. Stir in the poppy seeds. Pour into a greased and floured 10 inch fluted tube pan (i.e. mc uses stone one from pampered chef).
Bake 325⁰ for 50 minutes