Butterscotch Poppy Seed Cake

One of my co-workers made this for our Thanksgiving pot luck.  When she said she was bringing a poppy seed cake, I assumed it was lemon, nodded, and hoped someone else would bring a dessert.  But I love butterscotch, and this was great.

This counts as semi-homemade, but no one is going to care.  If you don't have the time to make every single treat from scratch, use this one as the last-minute hostess gift.

It doesn't have an icing in the recipe, and doesn't really need it.  However, if you are the sort of person who can't take a Bundt cake somewhere without icing, I'll put one here.

1 box white or yellow cake mix
1 box butterscotch pudding mix
3/4 C vegetable oil
4 eggs
1 C water
1/4 C poppy seeds

1.  In a large bowl, combine all ingredients.  Beat for about 5 minutes, until light and fluffy.

2.  Preheat oven to 350º.  Grease a Bundt pan.  Pour batter into pan and bake for 45-50 minutes.  Cool for ten minutes in pan, then turn out onto serving plate.

3.  Ice when cool:  Beat together 1/2 C powdered sugar, 1 egg white, and 1/2 tsp vanilla.  Drizzle over cooled cake.

Difficulty level  π