1 pkg. yellow cake mix
1 small instant lemon pudding
4 eggs
1 c. sour cream
3/4 c. oil
1/2 c. sherry wine
1/4 c. poppy seeds

Mix cake mix, pudding, eggs, sour cream, oil and wine together and beat at high speed for 5 minutes. Add poppy seeds and stir until blended. Pour into well-greased Bundt pan and bake at 350°F for 35 to 40 minutes. Cool for 15 minutes before removing from pan.