COCONUT POPPYSEED BUNDT CAKE (Melinda's)
1 box yellow cake mix (2 layer size)
2 small boxes instant coconut pudding mix (used dry)
3/4 c. oil
1 c. water
3-4 T. poppyseeds
Preheat oven to 325°. Combine all ingredients and beat on low for 30 seconds. Beat on high 2 minutes. Pour into a Pam-sprayed (10 inch) Bundt pan. Bake 55-60 minutes or until cake tests done with wooden skewer. Cool 5 minutes, remove from pan and cool completely. Dust with powdered sugar. Store covered; freezes well.
(makes 14-16 servings)
Note: great for dessert, but also delicious when used like a coffee cake. Not too sweet, but rather heavy like a pound cake, so most people do not want a large serving. You can vary the flavor of pudding and cake mix to suit your taste. I have used: yellow, white, and lemon cake mixes and vanilla, lemon, coconut, and butterscotch pudding. I have never seen pineapple pudding mix, but I think it sounds wonderful. Be creative! Greetings to all of my radio friends!
Coconut Bundt Cake recipe is published in our March, 2005 Menu Minder.