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Poppy Seed Bundt Cake III
SUBMITTED BY:
Susie
PHOTO BY:
mjowens
"This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations."
RECIPE RATING:
Read Reviews
(27)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
50 Min
READY IN
1 Hr 5 Min
Original recipe yield 1 - 10 inch Bundt pan
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
2 tablespoons poppy seeds
1 cup water
1/2 cup vegetable oil
4 eggs
1 teaspoon almond extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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REVIEWS
Reviewed on Apr. 2, 2006 by PEACHESNCREAM2
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PEACHESNCREAM2
Apr. 2, 2006
If you're tired of lemon poppy seed cake, you'll love this variation! The almond flavoring really complements the poppy seeds. I prefer to use 3 tablespoons of poppy seeds in the cake. This recipe makes a pretty Bundt cake, but cupcakes are also delicious, with cream cheese frosting. This cake takes exactly 50 minutes in my oven.
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9 users found this review helpful
If you're tired of lemon poppy seed cake, you'll love this variation! The almond flavoring...
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Reviewed on Mar. 21, 2004 by GINAGINA
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GINAGINA
Mar. 21, 2004
This cake was a HUGE hit! I made a yummy glaze for the cake by combining 2 tsp butter, ½ cup 10X sugar, and 1 Tbsp milk. Stir until smooth and drizzle over cooled cake. Moist and delish! Also, I didn't have a 10" pan, so I used an 8” Bundt pan plus a 6-muffin pan. This worked perfectly.
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8 users found this review helpful
This cake was a HUGE hit! I made a yummy glaze for the cake by combining 2 tsp butter, ½ cup...
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Reviewed on Jun. 11, 2004 by Kelly
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Kelly
Jun. 11, 2004
This recipe turned out wonderfully. Everyone thought the cake was very light and fluffy, the secret is to let your mixer beat the batter for at least 4 minutes, if not one more. I will definitely make this again!
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5 users found this review helpful
This recipe turned out wonderfully. Everyone thought the cake was very light and fluffy, the...
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Reviewed on Jan. 16, 2004 by DOWNALONG
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DOWNALONG
Jan. 16, 2004
I have used this recipe for years...the only difference is : I add either 1 cup of orange juice or 2 T lemon Juice filled to on cup, instead the 1 C water. Great glazed with on orange or lemon Glaze made of juice, powdered sugar and a little zest.
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4 users found this review helpful
I have used this recipe for years...the only difference is : I add either 1 cup of orange...
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Reviewed on Apr. 14, 2004 by Ginny
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Ginny
Apr. 14, 2004
This cake was wonderful. Very moist and easy to make. I made a glaze for it with 10x sugar and almond extract, then sprinkles sliced almonds over the top. Will make this often for almost any function.
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3 users found this review helpful
This cake was wonderful. Very moist and easy to make. I made a glaze for it with 10x sugar and...
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Reviewed on May 7, 2008 by
JT
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JT
May 7, 2008
Delicious and so moist, with all those eggs and oil. Makes it pretty fatty, but you can't beat the results! I stuck exactly to the recipe and it went fast! I think I'll try other pudding flavors next time.
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1 user found this review helpful
Delicious and so moist, with all those eggs and oil. Makes it pretty fatty, but you can't beat...
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Reviewed on Nov. 21, 2007 by
Pary
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Pary
Nov. 21, 2007
One of my favorite cakes. I'm not really into sweets especially really sweet icing so this cake is great! So light and fluffy.
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1 user found this review helpful
One of my favorite cakes. I'm not really into sweets especially really sweet icing so this...
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Reviewed on May 3, 2007 by
CartersMom
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CartersMom
May 3, 2007
Delicious and SO easy! The cake turned out moist and yummy - perfect for a brunch or dessert (or dinner, for that matter!). I doubled the extract as suggested by other reviewers... good tip, the extra almond flavor was delish. I also drizzled with a powdered sugar/water/almond extract glaze and sprinked toasted slivered almonds on top. The texture contrast of the crunchy almonds was great, and made the presentation a little more fancy. I'll be making this again very soon!
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1 user found this review helpful
Delicious and SO easy! The cake turned out moist and yummy - perfect for a brunch or dessert...
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Reviewed on Apr. 25, 2006 by
Jessi C.
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Jessi C.
Apr. 25, 2006
This was so moist and delicious! I used a cake mix that already had pudding in it, so I didn't add any more pudding mix. I also doubled the almond extract, like some other reviewers did. Yum-my! It was perfect!
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1 user found this review helpful
This was so moist and delicious! I used a cake mix that already had pudding in it, so I...
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Reviewed on Apr. 19, 2006 by
ilovemyboys
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ilovemyboys
Apr. 19, 2006
This was good. I would have liked a little stronger almond and poppyseed flavor. I will definately make again and increse the almond extract and poppyseeds. The cake was really moist and had a great texture. Easy too!
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1 user found this review helpful
This was good. I would have liked a little stronger almond and poppyseed flavor. I will...
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