Poppy Seed Cake II

Poppy Seed Cake II

Geri 0

"Prepared poppyseed filling and chopped nuts are mixed into a simple batter in this quick recipe."

Ingredients {{adjustedServings}} servings 582 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 62.3g
  • 20%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.
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Reviews 6

  1. 7 Ratings


This was quick and easy to make. I cut the oil down 1/4c. and added 1/4c. lemon juice. My kids enjoyed it.


This is a super moist cake and very tasty. I also cut down the oil to one cup, I usually always use less oil than called for and substitute water or another liquid in just about every cake recipe. I would have made it again except I keep forgetting to pick up poppy seed filling.


This cake has been a favorite for every event I bring it to. Im constantly asked to give out the recipe but the Bakers brand is hard to find and the Solo brand is quite different not as smooth and sweet. Also using Crisco oil is the best and lightest tasting for this cake