1 pkg. white or yellow cake mix (non-pudding type)
1 pkg. instant coconut cream or lemon pudding mix
1/4 c. poppy seeds
1 c. water
1/2 c. oil
4 eggs
Thin glaze frosting, optional

Mix together dry cake mix, pudding mix and poppy seeds; add water and oil. Add eggs, one at a time, beating well after each addition. Pour into well-greased and floured Bundt pan.

Bake at 350°F for 45 minutes. Allow cake to cool in pan for 15 minutes before removing. Drizzle with thin frosting glaze, if desired.