Poppy Seed Rum Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1/4 cup melted butter
• 1 small box instant vanilla pudding mix
• 1/4 cup rum
• 4 eggs
• 1/3 cup poppy seeds
• 1 cup sour cream

Instructions

1. Heat oven to 350 degrees F. Butter a standard Bundt cake pan and flour lightly.
2. For best results, first combine wet ingredients together in a large bowl and mix, then add dry ingredients and beat 5 minutes. Pour batter into pan.
3. Bake until a wooden pick inserted in center comes out clean, which is about one hour.
4. Let cool completely in baking pan. The center of cake always drops slightly.
5. Drizzle with a glaze of 1 heaping cup confectioners' sugar beaten with two tablespoons of real butter, melted, and about one tablespoon rum.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.