"The Lion House Cookbook" is definitely one of my favorite cookbooks. This recipe comes from that book. Enjoy!
1 pkg yellow cake mix
½ c water
1 pkg (3 oz) instant French vanilla pudding mix
1 tsp rum flavoring
½ c butter, melted
4 eggs
¼ c poppy seeds
1 c thick sour cream
Combine cake and pudding mixes, eggs, sour cream water, rum flavoring, butter, and poppy seeds in large mixing bowl. Blend well on low speed, then beat at medium speed for 5 minutes. Pour batter into well-greased and lightly floured Bundt cake pan. Bake at 350 for about 45 minutes, or until cake tests done. Remove from oven and cool in pan for 15 minutes. Turn out onto cake rack and cool completely. Sift a lightly dusting of powdered sugar over cake, if desired.
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