Strawberry Poppy Seed Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box strawberry cake mix*
• 1 cup hot water
• 1/2 cup vegetable oil
• 1 large box instant strawberry pudding
• 1 small box sugar-free strawberry gelatin
• 4 eggs
• 1/4 cup poppy seeds

Instructions

1. Blend cake mix, water, oil, pudding mix and gelatin.
2. Add eggs one at a time, beating for 1 minute after each addition.
3. Add poppy seeds and beat for 1 minute more.
4. Bake in a greased and floured** Bundt pan at 350 degrees F for 55 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!