Grandma Cathy'S Pineapple Poppy Seed Cake Recipe

Name: Grandma Cathy'S Pineapple Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 (15.25 ounce) package yellow cake mix; 4 eggs; 1 (5.1 ounce) package instant vanilla pudding mix; 1/2 cup water; 1/2 cup pineapple juice; 1/2 cup vegetable oil; 1 tablespoon poppy seeds; Sauce:; 1 cup sugar; 1 cup butter; 1/4 cup pineapple juice; 3 tablespoons confectioners' sugar for dusting

Servings: persons

Cake:
1 (15.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
1/2 cup water
1/2 cup pineapple juice
1/2 cup vegetable oil
1 tablespoon poppy seeds
Sauce:
1 cup sugar
1 cup butter
1/4 cup pineapple juice
3 tablespoons confectioners' sugar for dusting

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt(R)).
2
Beat yellow cake mix, eggs, instant pudding mix, water, pineapple juice, oil and poppy seeds together in a large bowl; pour into prepared pan.
3
Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
4
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.
5
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.
6
Let cake cool and absorb the sauce at room temperature for at least 45 minutes.
7
Remove cake from pan and dust with confectioners' sugar.

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake:, 1 (15.25 ounce) package yellow cake mix, 4 eggs, 1 (5.1 ounce) package instant vanilla pudding mix, and more.

Yes, Grandma Cathy'S Pineapple Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grandma Cathy'S Pineapple Poppy Seed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions