This cake is very moist and tender. My family didn't even wait for the cake to cool before eating.
Moist Poppy Seed Bundt Cake
1 box(es) WHITE CAKE MIX
1 box(es) (3.4 ounce) VANILLA INSTANT PUDDING AND PIE FILLING
1/2 cup(s) PINEAPPLE JUICE
1/2 cup(s) WATER
1/2 cup(s) OIL
2 tablespoon(s) POPPY SEEDS
1 tablespoon(s) ALMOND EXTRACT
In a mixing bowl add all ingredients together and mix on high speed for 2 minutes.
Pour into greased and floured bundt pan.
Bake at 350 degrees for 50 to 55 minutes or until toothpick insert come out clean.
Cool cake 10 minutes before removing from pan.
Before serving, dust cake with powdered sugar.