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Poppy Seed Bundt Cake II

Poppy Seed Bundt Cake II

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DAISEEP

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Bonnie M
45
9/5/2007

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

SCRAPS77450
35
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!

KIM WHITTAKER
26
9/11/2003

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.