Almond Poppy Seed Cake

I usually try to stay away from recipes with box-ingredients because I'm not likely to have them on hand, but this cake is worth it. The butter-cinnamon-sugar crust is so yummy. I suppose you could frost or glaze it but I never do because it just doesn't need it. Everyone loves it just as it is.

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 1 (18 ounce)  yellow cake mix
• 1 (3 1/4ounce)  vanilla instant pudding mix
• 4  eggs, beaten
• 1⁄2 cup  cooking oil
• 1  cup hot water
• 1⁄4 cup poppy seed
• 1  teaspoon  almond extract
• 4  tablespoons butter
• 2  teaspoons cinnamon
• 1⁄4 cup sugar

Directions

1. Heavily butter a 10-inch bundt pan.
2. Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
3. Combine all cake ingredients and mix well.
4. Pour into bundt pan and bake at 350°F for about 50 minutes.
5. Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.