Poppy Seed Cake Recipe

Name: Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. poppy seed; 1/2 c. boiling water; 1 box Hines/Betty Crocker yellow butter cake mix; 3 1/2 oz. vanilla instant pudding; 8 oz. sour cream; 1/2 c. salad oil; 1 tsp. vanilla; 1/4 c. sugar; 4 eggs; 1 c. coconut

Servings: persons

1/4 c. poppy seed
1/2 c. boiling water
1 box Hines/Betty Crocker yellow butter cake mix
3 1/2 oz. vanilla instant pudding
8 oz. sour cream
1/2 c. salad oil
1 tsp. vanilla
1/4 c. sugar
4 eggs
1 c. coconut

1
Preheat oven to 300u00b0.
2
Grease and flour tube pan.
3
Soak poppy seed in boiling water while mixing the rest of the cake.
4
Mix cake mix, pudding, oil, sour cream, sugar and vanilla together.
5
Add eggs one at a time; beat well.
6
Add coconut, then poppy seed and water.
7
Pour into tube pan; bake 1 hour and 20 minutes.
8
Loosen gently; invert on plate.
9
Top with following:

1095

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/4 c. poppy seed, 1/2 c. boiling water, 1 box Hines/Betty Crocker yellow butter cake mix, 3 1/2 oz. vanilla instant pudding, and more.

Yes, 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.

Poppy Seed Cake

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