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Sour Cream Poppy Seed Cake


"This is my favorite recipe using poppy seeds. I have always gotten compliments but this is the first time I've chosen to share the recipe. Enjoy!!"
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1 h 15 m servings 326 cals
Original recipe yields 14 servings (1 - 10 inch tube pan)


  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 373 mg
  • 15%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds.
  3. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving.

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Read all reviews 18
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I'm so glad that you decided to share this recipe. I will never have to look further for another poppy seed cake recipe. It was absolutely delicious. This cake is so moist it melts in your mou...

This is a great tasting, moist, easy, and big cake that even my husband (who NEVER cooks) made with much success for his tennis club pot luck supper.I've tried other more complicated "from scrat...

I add a tsp. of almond extract to the batter, and I glaze the cake with a quick powdered sugar glaze, then press sliced almonds all over the cake. The combination of orange and almond flavors a...

This is the best! I have made other poppy cakes on this site, but the sour cream and orange juice in this one (and I sneaked in 1 t. almond extract)make this delicious! I glazed it with some o...

I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one or...

This cake is fabulous. I tweaked it a little. I used 1/2 cup orange liquor or rum and 1/4 cup orange juice, added 1/2 cup chopped pecans. Everyone raved over it.

EXCELLENT!!! I did not put any glaze or frosting on this and it was delicious.

Good with lemon cake mix & lemon pudding, drizzled with a lemon/conf. sugar glaze. (Gave 4*'s b/c the cake was not as dense as I would have liked, but would make again.)

Wow, this is good, moist cake! I used canola oil, instead of veg. oil. I made a glaze for the top, o.j. and conf. sugar. Kids said "Best cake ever!". There you have it!