Quick Poppy Seed Loaf

Quick Poppy Seed Loaf

1 butter pecan cake mix (18 oz) 1 pkg. French vanilla pudding (3.75 oz) 1 cup hot water 1/2 cup vegetable oil 4 eggs 1 cup pecans, chopped 1 T. poppy seeds

Combine cake mix, pudding mix, water, vegetable oil, and eggs in a large mixing bowl. Beat well. Stir in pecans and poppy seeds. Pour batter in greased 9 x 5 loaf pan. Bake at 350 for 1 hour and 5 minutes. Check with wooden pick. Cool for 10 minutes in pan Remove and cool on a rack. Makes 1 loaf. You may divide this cake into two loaves, and freeze one and eat the other loaf hot from the oven. The frozen one bakes in less time, about 45 minutes. Makes 1 loaf Source: Hope Parks

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