LEMON POPPYSEED-FILLED BUNDT CAKE

LEMON CAKE

1 pkg Pillsbury Moist Supreme Butter Recipe Yellow or Lemon Cake Mix
1 tsp Baking Powder
1 pkg Sugar-Free LEMON Jello Mix
8 oz Sour Cream
3/4 cup Water
3 Eggs
1/2 cup Vegetable Oil
 
POPPYSEED FILLING 
1/3 cup Flour  
3 Tbsp Brown Sugar
3 Tbsp Margarine 
1 can Poppyseed Filling 
1/3 cup pitted Dates (chopped)  or  1 cup Raisins


DIRECTIONS
Preheat oven to 350 degrees F.
Grease and flour a 10-inch Bundt pan, and set aside.

For Filling -

• In a small bowl, sift together the flour and brown sugar.
• Cut in the margarine until the mix is crumbly. 
• Stir in the dates or raisins and poppyseed filling, and set aside.

 For Cake Batter - 

• In a large mixing bowl, combine the cake mix, Lemon Jello mix, and baking powder with a whisk.
• Add the sour cream, water, eggs and oil. Beat with an electric mixer on low speed until moistened. 
• Beat for 2-3 minutes at medium speed until well mixed.
• Pour half the batter into the prepared Bundt pan.
• Place the filling over the batter in the pan by spooning it to form a continuous "tunnel" in the batter.
• Pour the remaining batter over the filling, spreading it evenly to cover all the filling.

Bake in a 350 degree F oven for 55-60 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean. When the cake is done, remove from the oven and cool on a rack for 10 minutes.Cake will pull from sides when cool. Invert onto a serving platter, and let it continue to cool to room temperature.

If you choose, you can lightly sprinkle the cake with confectioner's sugar.

Preparation Time: about 1 and half  hours
Serves: 8 - 12

DavidLee Recipes © 2010