Ingredients
1/4 cup poppy seeds1 package (5.1 ounces) instant vanilla pudding mix1 package white cake mix (regular size)1/2 cup vegetable oil4 large eggs1 cup water1 teaspoon almond extract2 tablespoons sugar1/2 teaspoon ground cinnamonGLAZE:1/2 cup confectioners’ sugar1/4 teaspoon vanilla extract1 to 2 teaspoons whole milk
Preparation
In a large bowl, combine the poppy seeds, pudding and cake mix. Add the oil, eggs, water and almond extract. Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted 10-in. tube pan.
Pour batter into pan and bake at 325° for 1 hour or until a toothpick comes out clean. Allow cake to cool 10 minutes before removing to a wire rack. Combine glaze ingredients and drizzle over cooled cake.
