My mom has made this as long as I can remember — it’s the cake that we request most often, when we go home. The texture is less delicate than a boxed cake as written; it’s closer to a quickbread, so it cuts well and makes a nice cake to put out on the table if you have guests.
1 yellow cake mix
1 pkg instant vanilla pudding
1 c. sour cream
1/2 c. oil
1/2 c. cream sherry
1/3 c. poppy seeds
Combine everything, beat 5 minutes, bake in a bundt pan at 325-350°F for 1 hour (check after 45 minutes).
0 Replies to “Mom’s Poppyseed Cake”
yep! it came from Linda Norris (R.I.P.) from Quincy. Love it!