Easy Poppyseed Bundt Cake

• 1 box (15 Oz. Size) Betty Crocker Gluten Free Cake Mix
• 4 whole Eggs
• 6 ounces, weight SO Delicious Vanilla Yogurt, Greek Style
• 1/2 cups Sherry Cooking Wine
• 1/2 cups Canola (or Grapeseed) Oil
• 2 Tablespoons Poppyseeds
• 2 Tablespoons Sugar
• 2 teaspoons Vanilla (gluten Free)

1. 1.
2. Preheat oven to 325 F.
3. 2.
4. Mix all ingredients together using a handheld or stand mixer until well combined.
5. 3.
6. Spray a bundt pan with cooking oil and pour in the batter.
7. Notethis recipe only works with a bundt pan.
8. 4.
9. Bake in the preheated oven for 45 minutes or until browned.
10. * This is a family recipe that I received from my husbands grandmother when we got married.
11. I modified it to be gluten and casein free.
12. The original recipe called for 8 ounces of sour cream instead of 6 ounces of yogurt, a cup of oil instead of 1/2 cup, and a package of vanilla pudding instead of 2 teaspoons vanilla and 2 Tablespoons sugar.

mix, eggs, weight so delicious, sherry cooking wine, oil, poppyseeds, sugar, vanilla

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/easy-poppyseed-bundt-cake/ (may not work)