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Poppy Seed Bundt Cake II


"An easy poppy seed Bundt cake that is quick AND delicious."
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1 h 10 m servings 394 cals
Original recipe yields 14 servings (1 - 10 inch Bundt pan)

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  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.

Nutrition Facts

Per Serving: 394 calories; 25.9 g fat; 37.4 g carbohydrates; 4.4 g protein; 61 mg cholesterol; 272 mg sodium. Full nutrition

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Read all reviews 38
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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 ...

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...

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....

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.

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'...

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...