Poppy Seed Bundt Cake III

Poppy Seed Bundt Cake III


"This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 5 m servings 246 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 316 mg
  • 13%

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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


  1. 75 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 m...

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 ...

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...

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 r...

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 definitel...

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 fun...

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 ...

I wanted to make a Pistachio / Poppyseed Cake like my grandma used to make. I used this recipe as a base and only changed the pudding (to Pistachio) and extract (2 tsp vanilla). Followed every...

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 muffi...

DELICIOUS!!! I used Duncan Hines' "Butter Golden" cake mix instead of "Classic Yellow", and it was really great. It's a bit decadent, but it's really great!