Poppy Seed Bundt Cake II

Poppy Seed Bundt Cake II


"An easy poppy seed Bundt cake that is quick AND delicious."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan.
  2. In a large bowl, combine cake mix, oil, sour cream, poppy seeds and sugar. Mix until smooth. Beat in eggs one at a time. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.


Most helpful
Most positive
Least positive

This cake is absolutely wonderful. I added 1 tsp. of lemon extract and instead of 1 cup oil, I used half cup applesause and half cup oil. When cake was finished cooking, I dusted the top with i...

Excellent! Moist and scrumptious. I added about 1 tsp. of sugar at the bottom of my bundt pan before added the mixture. When the cake was done, poked holes through it and drizzled it with jui...

I can't say enough about this cake. It was easy, delicious and a crowd pleaser. My parents happened to drop in after I made this and they took half of it home with them. I used fat free sour ...

YUM!!! I made this recipe at a family gathering and everyone devoured it. It is moist and delicious. I only altered it by adding 2t of almod extract, and next time I will increase that to 3t....

This is a wonderful recipe - and very forgiving too. I realized after I had begun to prepare it that I only had 1/4 c. oil, so I used that, and added 2-3 T butter, melted, and 1/2 c water. I w...

Where are 6 stars when you need them? This cake is delicious - moist and wonderful flavor. I followed the recipe to a T and couldn't be more pleased. I did a lemon glaze and drizzled it over the...

Very good & moist. I added 1 tsp. almond extract for flavor.

This was one of the best cakes that I ever tasted. I followed the directions but used splenda instead of sugar and egg beaters instead of eggs. I also added 1 tsp of pure lemon extract and got...

DE-LISH!! My mom and I couldnt stop eatin this, it is soooo good. I have made it for many occasions and it is always a favorite. A definite keeper!! Rich, buttery, mmmmmmm..... PS I wouldn'...

Other stories that may interest you