1 pkg. yellow cake mix (without pudding)
1 c. water
1/2 c. vegetable oil
4 eggs
1 pkg. (3 1/2 oz.) instant coconut or pistachio pudding
4 tbsp. poppy seeds
1/4 c. chopped nuts (opt.)

In mixer, mix together cake mix, pudding mix and poppy seeds. Add water and oil. Medium speed - until smooth. Add eggs one at a time. Same speed. Pour into a well-greased and floured bundt pan. Bake at 350 degrees. Cool in cake pan at least 15 minutes. Remove and drizzle with glaze made of powdered sugar, lemon juice, a small amount of melted butter. NOTE: Cool bundt pan on pop bottle top, but do not invert.