Recipe by DAISEEP
"An easy poppy seed Bundt cake that is quick AND delicious."
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
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
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!
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.
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.
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.
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!
Very good & moist. I added 1 tsp. almond extract for flavor.
DE-LISH!! My mom and I couldnt stop eatin this, it is soooo good. I have made it for many occasions and it is always a favorite. A definite keeper!! Rich, buttery, mmmmmmm..... PS I wouldn't put sugar in the bundt pan first as it caused our cake to stick, i recommend spray oil and lots of flour!!
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed Bundt Cake II
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 233
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a sweet poppy-seed bread with almond and orange flavors.
See how to make a simple, fluffy, and moist yellow cake.
See how to make a simple homemade yellow cake.