This cake is very easy to make and tastes wonderful. You can use different pudding and cake mix combinations.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 - 10 inch Bundt pan
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

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  • 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.

  • 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.

Nutrition Facts

246 calories; protein 3.2g; carbohydrates 31.1g; fat 12.3g; cholesterol 47.1mg; sodium 315.8mg. Full Nutrition
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Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2004
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 Glaze made of juice, powdered sugar and a little zest. Read More
(82)

Most helpful critical review

Rating: 3 stars
06/30/2009
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 more suited for muffins than a bundt cake. The only reason it was good is because I made a great butter creme frosting to go on top. I won't be making this again. Read More
(9)
86 Ratings
  • 5 star values: 71
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/16/2004
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 Glaze made of juice, powdered sugar and a little zest. Read More
(82)
Rating: 5 stars
03/21/2004
This cake was a HUGE hit! I made a yummy glaze for the cake by combining 2 tsp butter cup 10X sugar and 1 Tbsp milk. Stir until smooth and drizzle over cooled cake. Moist and delish! Also I didn't have a 10" pan so I used an 8 Bundt pan plus a 6-muffin pan. This worked perfectly. Read More
(77)
Rating: 5 stars
04/02/2006
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 recipe makes a pretty Bundt cake but cupcakes are also delicious with cream cheese frosting. This cake takes exactly 50 minutes in my oven. Read More
(52)
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Rating: 5 stars
06/11/2004
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 definitely make this again! Read More
(23)
Rating: 5 stars
04/14/2004
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 function. Read More
(15)
Rating: 4 stars
04/19/2006
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 a great texture. Easy too! Read More
(15)
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Rating: 5 stars
09/02/2009
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 everything else and it was very moist and delicious. A definite keeper! Read More
(14)
Rating: 5 stars
11/28/2007
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 muffin or cupcake type forms. I followed others' advice and double the almond extract. Really brought out the flavor. Read More
(13)
Rating: 5 stars
09/02/2008
I used 'cake mixes from scratch and variations' from this web site. I just used the dry ingredients and then followed this recipe. Have not tasted yet but will update...I also used an almond/butter/milk/confectioner sugar glaze. Update-was terrific! Raves from company. Moist! Read More
(11)
Rating: 3 stars
06/30/2009
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 more suited for muffins than a bundt cake. The only reason it was good is because I made a great butter creme frosting to go on top. I won't be making this again. Read More
(9)