Rating: 4.88 stars
49 Ratings
  • 5 star values: 43
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An easy poppy seed Bundt cake that is quick AND delicious.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
14
Yield:
1 - 10 inch Bundt pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan.

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  • 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.

  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts

395 calories; protein 4.4g; carbohydrates 37.4g; fat 25.9g; cholesterol 61.1mg; sodium 271.8mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 5 stars
09/05/2007
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 icing sugar I make this quite regularly now and always get asked for the recipe. Thankyou Darlene Read More
(50)
49 Ratings
  • 5 star values: 43
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/05/2007
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 icing sugar I make this quite regularly now and always get asked for the recipe. Thankyou Darlene Read More
(50)
Rating: 5 stars
12/25/2003
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 juice of one lemon and 1/4 cup of powdered sugar. Topped with zest of 1 lemon. To die for! Read More
(40)
Rating: 5 stars
09/11/2003
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 cream and might try substituting some applesauce for some oil the next time I make this. Read More
(27)
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Rating: 5 stars
09/13/2010
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 wanted to use up the sour cream I had so it was probably between 1-1 1/4 c sour cream. I only used 2 T poppy seeds for our personal tastes and lastly I added 1 tsp each of vanilla almond and lemon extracts to the batter - my favorite combination. I sprayed my bundt pan thoroughly with cooking spray and sugared it per the instructions and the cake released from the pan beautifully. It was done for me at 50 min. I glazed it with about 1 1/2 c powdered sugar 2 T butter melted a tsp each of vanilla almond and lemon extracts (again) and a little water to get the consistency I wanted. All these little accidents added up to a fabulous cake so I will probably do it exactly the same way again! But I do not think you could do anything to keep this cake from being scrumptious. My daughter declared it "deeeee-licious". Thanks for a great recipe. Good way to use up that cake mix I had on hand. Read More
(20)
Rating: 5 stars
07/09/2007
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. I served it in a pool of the microwaveable lemon curd also on this webiste with some fresh sliced strawberries on the side. An impressive-looking and delicious recipe. Read More
(20)
Rating: 5 stars
08/20/2010
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 warm cake. Really impressed the family - thanks for this keeper! Read More
(16)
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Rating: 5 stars
11/30/2010
Very good & moist. I added 1 tsp. almond extract for flavor. Read More
(13)
Rating: 5 stars
07/03/2007
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't put sugar in the bundt pan first as it caused our cake to stick i recommend spray oil and lots of flour!! Read More
(12)
Rating: 5 stars
02/27/2005
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 rave reviews. Thanks Darlene! Read More
(12)