Sharon'S Poppy Seed Pound Cake - cooking recipe

Ingredients

1 golden butter cake mix
8 oz. sour cream
1/2 c. sugar
4 eggs
3/4 c. cooking oil
1/2 (1.6 oz.) jar poppy seed

Preparation

Mix all ingredients well and bake in a Bundt cake pan greased well with butter or Crisco and coated with sugar (not flour). Bake at 350\u00b0 for 45 minutes.