Poppyseed Cake

1 yellow cake mix Glaze:
1 small vanilla pudding (instant) 1/2 c. buttermilk
4 eggs 1/2 c. butter
1/2 teas. vanilla 1 c. Sugar
1/2 teas. almond extract 1 teas baking soda
1 c. sour cream 1 teas. corn syrup
1/2 c. butter crisco Boil until mixture is clear, stirring frequently.
1/2 c. water
3 teas. poppyseeds

Glaze:
1/2 c. buttermilk
1/2 c. butter
1 c. sugar
1 teas. corn syrup
1/2 teas. baking soda
let boil until clear.

Pour cake batter into a greased and floured bundt pan. Bake at 350 for 40 to 45 minutes. Let cool. poke with the end of a match stick all over, then top with as much glaze as you would like.