Poppy Seed Bundt Cake

This cake reminds me of my early college days. For a while it was the go to birthday cake, snack cake, or whenever I want cake, cake.
A while back I was reading a blog that said they would never write a post that included things from a box, or jar. I was a little offended. I understand they only want to bring the best recipes with the best ingredients to the public, but what do you do when you needed food 10 minutes ago? You have to have some cheater recipes on hand or you could go crazy. I am not below a little help now and again. Especially when you have limited time to cook or bake when you are either working full time and/or going to school. An old roommate of mine asked for this recipe and I would say she has limited time, as she is now in dental school. So this one is for you Ana!

You can find other variations of this type of cake at THIS blog.

Poppy Seed Bundt Cake

Ingredients

1 Box Yellow Cake Mix
1 Box Instant Butterscotch Pudding
1/4 Cup Flour
3 Eggs
2/3 Cup Oil
1 Cup Water
2 Tbs Poppyseeds
Sprinkle with powdered sugar to finish

Directions

Preheat oven 350 degrees.
Combine all wet ingredients and mix well.
Add all dry ingredients and mix well.
Pour into a greased and floured bundt pan.
Bake for ~45 min. although mine was done early at about 40 min so keep and eye on it.
Let cool for 15 min or more before transferring out of the pan. Also, cool completely before sprinkling with powdered sugar, otherwise it will melt!