Recipe by Susie
"This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations."
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1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package
instant vanilla pudding mix
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.
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.
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.
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.
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
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
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