Mattie’s Orange Cinnamon Poppy Seed Cake

From the Cake Doctor

1 package Duncan Hines yellow cake mix
1 package (3.4 oz.) vanilla instant pudding mix
1 cup orange juice
½ cup vegetable oil
4 large eggs
Filling:
¼ cup sugar
1 Tbls. packed brown sugar
4 tsp. Cinnamon
1 Tbls. poppy seeds

For the filling, place the sugar, brown sugar, cinnamon, and poppy seeds in a small mixing bowl and stir until well combined. Set the bowl aside.
Place the cake mix, pudding mix, orange juice, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low for 1 minute. Scrape down sides and mix 2 minutes more on medium speed. The batter should look thick and smooth. Pour half of the batter into a lightly greased and floured 10-in. tube pan (angel food pan). Scatter half of the filling over the batter and swirl with a dinner knife. Pour the remaining batter evenly over the top, scatter the remaining half of the filling over the batter, and swirl again with the knife. Place the pan in the over and bake till golden brown and springs back when lightly pressed, 30-35 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake is right side up. Allow it to cool completely, 30 minutes more.