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.
