Sour Cream Pistachio Poppy Seed Cake

A pretty cake and simple for the holidays

• Ready In: 1 hr 5 mins
• Serves: 10-12

Ingredients

• 1  package  yellow cake mix
• 1 (3 1/2ounce) package  jell-o instant pistachio pudding mix
• 4  eggs
• 1  cup sour cream
• 1⁄2 cup  oil
• 1⁄2 cup water
• 1⁄4 cup poppy seed

• Glaze

• 1  cup powdered sugar, sifted
• 1 -2  tablespoon milk

Directions

1. In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
2. Beat on medium speed 2 minutes.
3. Stir in poppy seed.
4. Spoon into greased and floured 10-12-cup fluted tube pan.
5. Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
6. Cool 10 minutes; loosen cake from side of pan with knife.
7. Gently remove cake from pan.
8. Cool completely on wire rack.
9. When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.