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

	Cooking Level: Intermediate Living In: Columbus, Ohio, USA
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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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KAREN DOWNES

	Cooking Level: Intermediate Living In: Buffalo, New York, USA
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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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Lorrie

	Cooking Level: Expert
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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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Toasty Mama


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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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wendizcooking

	Cooking Level: Intermediate Home Town: Santa Clara, California, USA
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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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BIANKAT

	Cooking Level: Expert Living In: Seattle, Washington, USA
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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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Pary

	Cooking Level: Expert Living In: Norwalk, California, USA
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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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mjowens

	Cooking Level: Intermediate Living In: Heber, Arizona, USA
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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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CartersMom

	Cooking Level: Intermediate Home Town: Phoenix, Arizona, USA Living In: Anthem, Arizona, USA
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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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RACHELLE04

	Cooking Level: Intermediate
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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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MEITLIMOM


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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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squirel67


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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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HEATHER316

	Living In: Charlotte, North Carolina, USA
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Reviewed: Sep. 20, 2006

Delicous & moist! I used lemon pudding mix and made an almond glaze for the topping. Thank you for a wonderful cake!

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: 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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Jessi C.

	Cooking Level: Beginning Home Town: Fremont, California, USA
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Reviewed: 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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ilovemyboys

	Cooking Level: Intermediate Home Town: Salt Lake City, Utah, USA Living In: Phoenix, Arizona, USA
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Reviewed: 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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PEACHESNCREAM2


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Reviewed: Mar. 5, 2006

This is a great recipe...I've made it several times now. I usually drizzle some orange cream cheese icing on top. It has a great texture and is very moist. Very easy to make.

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Bonnie


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Reviewed: Feb. 26, 2006

Very good! I'm not even a cake snacker but I couldn't keep my hands off the leftovers! Very nice doctored up cake mix. I used a little almond extract in a glaze I made with powdered sugar and a little milk. Delicious!

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Reviewer:

SYRIELLE

Cooking Level: Intermediate

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