- 1 box of Lemon Cake Mix
- 1 1/4 cups of Limon Rum
- 1/3 cup of vegetable oil
- 3.4 oz package of lemon instant pudding & pie filling
- 3 eggs at room temperature (Just put them in a bowl of warm water for 10 min)
- 1/4 cup of poppy seeds + a few more to sprinkle on top of the cake
- 16 oz jar of prepared lemon frosting
Preheat oven to 325 degrees. Grease and flour a bundt pan. If you don’t have one and you live in San Diego, and ask nicely, you can borrow one of mine. Combine all of the above ingredients in a large bowl. But for Christ’s sake, do not add the frosting to the batter. Pour into the bundt pan and bake for 40-45 min. Remove from oven, and let cool completely in bundt pan on a cooling rack. Once completely cool, invert on a plate and then frost with the packaged, processed frosting (don’t worry, the preservatives will keep you lookin’ young). Sprinkle with a few extra poppy seeds.