The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 15, 2009
I used a lemon flavored cake mix
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jun. 3, 2009
I love this recipe. i made this for my daughters boss. I have made this many times, but with 2 tbl of nutmeg instead of the poppy seeds. It is good that way too. Moist, lucious & rave reviews... Karen So Cal
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA
Living In: Tustin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 3, 2009
I added buttermilk instead of water; 4 TBSP poppy seeds and 2 teas. almond extract. I made individual "bundt" muffins and topped them with 10X sugar mixed with almond and vanilla extract and milk. Very moist, dense and delicious!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 11, 2008
This cake is SO moist and delicious. Wouldn't change a thing. The entire neighborhood LOVES it!
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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: San Jacinto, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 11, 2008
I'm sorry, but just didn't find anything special about this cake.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Sep. 2, 2008
I used 'cake mixes from scratch and variations' from this web site. I just used the dry ingredients and then followed this recipe. Have not tasted yet but will update...I also used an almond/butter/milk/confectioner sugar glaze. Update-was terrific! Raves from company. Moist!
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Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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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JT
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Mar. 12, 2008
I LOVE LOVE LOVE this cake! I made it as is - great! Then I subbed lemon pudding for vanilla - Awesome! No glaze or frosting needed. So moist.
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Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 6, 2008
Company worthy!!! I mixed/matched my cake and pudding mixes with what I had. ended up using a white cake mix with butterscotch pudding. I threw in the poppy seeds to hoping for the best because I love the crispy texture they provide. I made a butterscotch topping by heating a little unsalted butter and brown sugar in a heavy pan until the brown sugar melted and started to turn crunchy. Added a little milk and boiled for about 60 seconds until the crunchies melted. Whisked in icing sugar until the consistancy I wanted to pour over the cake. MMMM Great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Jan. 5, 2008
Made this yesterday and it is already almost gone. I followed the recipe with exception to doubling the almond extract and adding an additional TBS of poppy seeds. I didn't bother to top this with any icing and it is still being gobbled up. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 14, 2007
I loved this cake. I am not really in to instant anything, so me loving it says a lot. I will actually be making this cake Christmas morning this year. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Santa Clara, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 28, 2007
Fantabulous! Incredibly easy, throw together recipe. The results are a really light, moist, fluffy cake. Not too sweet. Didn't need icing of any kind IMO. Could definitely see these in muffin or cupcake type forms. I followed others' advice and double the almond extract. Really brought out the flavor.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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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Cooking Level: Expert

Living In: Norwalk, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Jul. 2, 2007
Couldn't be any easier! Great recipe, so easy to make. It looks beautiful and tastes even better. It's so fluffy and light...! I made a simple glaze that consisted of powdered sugar, vanilla and milk and it completed this cake!! YUM, thanks!
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Cooking Level: Expert

Living In: Heber, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: 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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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Anthem, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.
Reviewed: Feb. 1, 2007
It turned out beautifully, very moist. I used one of those powdered sugar glazes and added almond extract to that as well. Next time I would add more almond extract to the cake.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 17, 2006
So easy & universally appealing. I made this with my six-year old for a church coffee, and everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Dec. 3, 2006
Wonderful cake. Stayed moist for several days after it was baked. I didn't have vanilla pudding on hand so I used lemon with lemon extract and it was very good. Sprinkled with powdered sugar after it had cooled to dress up the presentation. Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 8, 2006
This was better than scratch! The flavor and texture was perfect and stayed moist until day 3.
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