Pistachio Lemon Poppy Seed Bundt Cake

Yes, the name is crazy long.  But it is so good and every word of it is necessary to describe the yummy-ness of this easy to make cake.  Everyone will think you spent hours making it!

1 box yellow cake mix

3 –3.4 ounce boxes Pistachio Pudding

1 cup water

½ cup oil

4 eggs

2 tsp. Vanilla extract

2 tsp. Poppy Seeds

1 Container Lemon Frosting

Preheat oven to 350 degrees F. 

Grease a bunt pan and set aside. 

Combine cake mix, pudding, water, oil, eggs and vanilla in a bowl.  Mix until well combined, about three minutes with an electric mixer.  Stir in poppy seeds with a spoon until evenly distributed.  Pour cake batter into bundt pan and bake for 45-55 minutes.  Remove from oven and IMMEDIATELY turn over onto a plate or cake holder/stand.  Let cool for 30 minutes.  Open container of lemon frosting and remove foil.  Put in the microwave in 10 second increments, stir and do again until it reaches a pourable consistency (took 3 times in my microwave) and pour evenly over the top of the cake.  Leave uncovered to finish cooling for another 30 minutes.  Serve or cover cake to keep it moist.