Poppy Seed Bundt Cake II Recipe - Allrecipes.com
Poppy Seed Bundt Cake II Recipe

Poppy Seed Bundt Cake II

Recipe by  

"An easy poppy seed Bundt cake that is quick AND delicious."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, oil, sour cream, poppy seeds and sugar. Mix until smooth. Beat in eggs one at a time. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Reviews More Reviews

Sep 05, 2007

This cake is absolutely wonderful. I added 1 tsp. of lemon extract and instead of 1 cup oil, I used half cup applesause and half cup oil. When cake was finished cooking, I dusted the top with icing sugar I make this quite regularly now and always get asked for the recipe. Thankyou Darlene

Dec 25, 2003

Excellent! Moist and scrumptious. I added about 1 tsp. of sugar at the bottom of my bundt pan before added the mixture. When the cake was done, poked holes through it and drizzled it with juice of one lemon and 1/4 cup of powdered sugar. Topped with zest of 1 lemon. To die for!

Sep 11, 2003

I can't say enough about this cake. It was easy, delicious and a crowd pleaser. My parents happened to drop in after I made this and they took half of it home with them. I used fat free sour cream and might try substituting some applesauce for some oil the next time I make this.

Jul 09, 2007

YUM!!! I made this recipe at a family gathering and everyone devoured it. It is moist and delicious. I only altered it by adding 2t of almod extract, and next time I will increase that to 3t. I served it in a pool of the microwaveable lemon curd also on this webiste, with some fresh, sliced strawberries on the side. An impressive-looking and delicious recipe.

Sep 13, 2010

This is a wonderful recipe - and very forgiving too. I realized after I had begun to prepare it that I only had 1/4 c. oil, so I used that, and added 2-3 T butter, melted, and 1/2 c water. I wanted to use up the sour cream I had, so it was probably between 1-1 1/4 c sour cream. I only used 2 T poppy seeds for our personal tastes, and lastly I added 1 tsp each of vanilla, almond, and lemon extracts to the batter - my favorite combination. I sprayed my bundt pan thoroughly with cooking spray and sugared it per the instructions, and the cake released from the pan beautifully. It was done for me at 50 min. I glazed it with about 1 1/2 c powdered sugar, 2 T butter, melted, a tsp each of vanilla, almond, and lemon extracts (again), and a little water to get the consistency I wanted. All these little accidents added up to a fabulous cake, so I will probably do it exactly the same way again! But I do not think you could do anything to keep this cake from being scrumptious. My daughter declared it "deeeee-licious". Thanks for a great recipe. Good way to use up that cake mix I had on hand.

Aug 20, 2010

Where are 6 stars when you need them? This cake is delicious - moist and wonderful flavor. I followed the recipe to a T and couldn't be more pleased. I did a lemon glaze and drizzled it over the warm cake. Really impressed the family - thanks for this keeper!

Nov 30, 2010

Very good & moist. I added 1 tsp. almond extract for flavor.

Feb 27, 2005

This was one of the best cakes that I ever tasted. I followed the directions but used splenda instead of sugar and egg beaters instead of eggs. I also added 1 tsp of pure lemon extract and got rave reviews. Thanks Darlene!


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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