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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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. 16, 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

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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. 2, 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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SYRIELLE

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2006

This is so good! EVERYONE loved it. Very moist. I doubled the almond extract and it was the perfect amount of flavor.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 7, 2004

My variation uses white cake mix & coconut pudding mix & omits the extract, baked in loaf pans. This basic recipe is easy, delicious & moist. I served it at a ladies' brunch & it was a big hit. A keeper.

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MIDWESTSARAH

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Reviewed: Oct. 7, 2004

Susie, Thanks for the great recipe. Our family loved it! I used the recipe to bake 10 doz. cup cakes for our school. Many of the kids are asking when they can have them again.

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Cookie Dad

Cooking Level: Expert

Home Town: New Lisbon, Wisconsin, USA

Living In: Mabel, Minnesota, USA

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Reviewed: 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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Kelly

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Reviewed: 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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Ginny

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Reviewed: 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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GINAGINA

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Reviewed: Jan. 12, 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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