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READY IN ABOUT 1¼ hrs

Poppy Seed Bundt Cake III

Read Reviews (52)

"This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations." — Susie

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Original recipe makes 1 - 10 inch Bundt pan Change Servings

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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PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

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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.

—GINAGINA

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Most Helpful Critical Review

Jun 30, 2009

I have no idea why this is rated so highly. It was just okay. I added an extra teaspoon of the almond extract - which I'm glad I did, otherwise it wouldn't have had much flavor. This seemed more suited for muffins than a bundt cake. The only reason it was good is because I made a great butter creme frosting to go on top. I won't be making this again.

—SHELLS38

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68 Ratings

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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.

—DOWNALONG

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Apr 02, 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.

—PEACHESNCREAM2

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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!

—Kelly

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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!

—ilovemyboys

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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.

—Ginny

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Sep 02, 2009

I wanted to make a Pistachio / Poppyseed Cake like my grandma used to make. I used this recipe as a base and only changed the pudding (to Pistachio) and extract (2 tsp vanilla). Followed everything else and it was very moist and delicious. A definite keeper!

—Pampered Patti

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Nutrition

Calories
246 kcal
12%

Carbohydrates
31.1 g
10%

Cholesterol
54 mg
18%

Fat
12.3 g
19%

Fiber
0.5 g
2%

Protein
3.2 g
6%

Sodium
316 mg
13%

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

Nutritional Information

Poppy Seed Bundt Cake III

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 246
** Calories from Fat: 111

% Daily Value *
** Total Fat 12.3g 19 %
** Saturated Fat 2.1g 10 %
** Cholesterol 54mg 18 %
** Sodium 316mg 13 %
** Potassium 51mg 1 %
** Total Carbohydrates 31.1g 10 %
** Dietary Fiber 0.5g 2 %
** Protein 3.2g 6 %
** Sugars 18.7g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 8 %
** Thiamin 8 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.