Butterscotch Poppy Seed Cake
Thursday, December 8, 2016
This past weekend Mom hosted the annual family Christmas dinner. It is sort of like a family reunion I guess you can say. Mom and her brothers and sister take turns each year hosting this get together. I get to see aunts, uncles, and cousins that I don't get to see throughout the year. The grownups don't realize that all of us cousins are Facebook friends. Ha. However, I do have a cousin my age that is the closet to me. We see each other several times during the summer as her family and mine vacation at the same campground. They are just as obsessed with the beach as we are. We have a lot to talk about when we see each other.
Anyway, back to the dinner. Everyone brings a dish or two to share. We cover three six foot tables with food! Its hard on me while maintaining my weight loss. I try to take it easy.
Just kidding, I had three desserts. I couldn't help myself. It was all so good.
I was in a pinch for time in making a dish for the occasion . I ended up making a broccoli salad and a butterscotch poppy seed cake.
I used my all time favorite bunt pan. It's old and worn. It works better than any of my newer pans.
This cake is so easy to make and perfect for a last minute decision. I have made it several times for luncheons and church gatherings.
The butterscotch poppy seed cake is always a hit and goes fast. There is no need to ice it. Its good right out of the oven.
It turned out almost perfect dontcha think?
I like it warm with a glass of milk or cup of coffee.
Here is the recipe. Enjoy.
Butterscotch Poppy Seed Cake.
1 Box yellow cake mix.
1 Cup water.
3/4 Cup veggie oil.
2 packages INSTANT butterscotch pudding.
2 teaspoons poppy seeds.
Grease bunt pan.
Preheat oven to 350.
Mix everything together for 2 minutes (until well mixed). Add in poppy seeds.
Bake 45 minutes or until it passes the toothpick test.
Now I'm back to eating healthy, at least until Christmas.