1 (18.25 ounce) package white cake mix
1 (18.25 ounce) can poppy seeds
1 (4 ounce) can sliced plums
1 (3 ounce) package instant vanilla pudding mix
2 eggs
4 teaspoons vegetable oil
3 cups strawberry jam
2 teaspoons raspberry preserves
1 1/4 cups chopped walnuts
1 1/2 cups white sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped ripe strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round baking pans.
In a large bowl, mix together poppy seeds, slices, and peaches. Make a well in the center of each and pour in the pudding, eggs, oil, strawberries, jam, raspberry preserves, and vanilla extract. Mix well and pour mixture into prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before frosting. Frost with raspberry preserves after carving and cutting.