1 pkg. yellow cake mix (Duncan Hines)
1 sm. pkg. instant French vanilla pudding
4 eggs
1 (8 oz.) carton sour cream
1/2 c. oil
1/2 c. cream sherry
1/2 c. poppy seeds

Combine all ingredients stirring to blend. Beat at medium speed for 3 to 4 minutes. Pour into greased 10" Bundt pan. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes before removing it to cake plate. If Bundt pan is teflon, bake at 350 degrees for 15 minutes, then at 300 to 325 degrees for 45 minutes.