Can't Stop Eatin' Poppy Seed Cake

• 1 (18 ounce) package yellow cake mix
• 4 eggs
• 1 (16 ounce) carton sour cream
• 14 cup poppy seed
• 1 (3 1/2 ounce) package instant vanilla pudding
• 12 cup water
• 12 cup oil

1. Mix together all ingredients.
2. Pour into well greased bundt pan.
3. Bake at 350F for 45-50 minutes.
4. Cool on wire rack 10 minutes.
5. Remove from pan and sprinkle top with powdered sugar.

yellow cake, eggs, sour cream, poppy seed, vanilla pudding, water, oil

Taken from www.food.com/recipe/cant-stop-eatin-poppy-seed-cake-86163 (may not work)