Sour Cream-Poppy Seed Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup orange juice
• 1/4 cup poppy seed

1. Heat oven to 350 degrees F.
2. Beat all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl.
3. Beat on medium speed 2 min.
4. Stir in poppy seed.
5. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
6. Bake 50 to 55 min.
7. or until toothpick inserted near center comes out clean.
8. Cool cake in pan 10 min.
9. ; loosen cake from side of pan.
10. Gently remove cake from pan; cool completely on wire rack.

yellow cake, eggs, s, oil, orange juice, poppy seed

Taken from www.kraftrecipes.com/recipes/-24333.aspx (may not work)