POPPY SEED PUDDING CAKE

1 package (2-layer size) yellow cake mix
1 package (4-serving size) Jell-O vanilla instant pudding and pie filling
4 eggs
1 cup (1/2 pint) sour cream
1/2 cup oil
1/2 cup cream sherry
1/4 cup poppy seed

Combine all ingredients in large mixer bowl. Blend well; then beat at medium speed for 2 minutes. Pour into a greased and floured 10-inch Bundt pan.

Bake at 350 degrees for 50 minutes, or until cake springs back when lightly touched. Cool in pan 15 minutes. Remove from pan and finish cooling on rack.

In high altitude areas, reduce sour cream to 1/3 cup and oil to 1 tablespoon, and add 1/3 cup all-purpose flour and 3/4 cup water; bake at 375 degrees F for 45 minutes.

From: Recipelink.com
Source: The Jell-O Pudding Sampler, General Foods Corporation, 1976