I have been making this cake for over twenty years now. It is a family and friend-favorite. This cake is extremely moist and very rich.


Recipe Summary test

20 mins
45 mins
1 hr 5 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

  • Beat yellow cake mix, eggs, instant pudding mix, water, pineapple juice, oil and poppy seeds together in a large bowl; pour into prepared pan.

  • Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

  • Remove cake from oven, rest on wire cooling rack. Run knife between cake and sides of pan to release. Using a skewer, poke holes in the cake at 1/2-inch intervals. Pour sauce over cake and let rest in pan for 45 minutes to cool.

  • Stir sugar, pineapple juice, and butter together in a saucepan over medium heat until the butter melts, 1 to 2 minutes; bring to a boil and cook for 1 minute more. Remove saucepan from heat and pour sauce over the cake.

  • Let cake cool and absorb the sauce at room temperature for at least 45 minutes.

  • Remove cake from pan and dust with confectioners' sugar.

Cook's Notes:

A grilling fork with long prongs or a utility fork works well for poking holes in the cake.

Using a cake mix with pudding in the mix makes a moister cake.

You can substitute water for pineapple juice in the sauce, but the pineapple juice makes a huge difference!

Nutrition Facts

390 calories; protein 2.8g; carbohydrates 45.1g; fat 22.8g; cholesterol 72mg; sodium 403.7mg. Full Nutrition