Poppy Seed Cake – a delicious recipe with white cake, eggs, vegetable oil, vanilla pudding, water, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease 2 9 inch cake pans or 1 tube/bundt pan.
2
In large mixing bowl, add cake mix, eggs, oil, pudding, and water.
3
Blend on low speed until moistened.
4
Then add Almond extract, both Cream Sherrys and Poppy Seeds, mix on medium speed for 2 minutes.
5
Pour batter in prepared pan and bake immediatley.
6
2 9inch cakes take 25-30 minutes, tube or bundt 40-50 minutes.
7
Cool in pan on rack and then remove.
8
Frost with your favorite cream cheese frosting or just a plain powdered sugar glaze.
9
Note: An 18.25 oz pkg.
10
cake mix has 4 cups of mix.
11
We suggest with the left over cup of mix you dust your cake pans or make a struesel topping.
12
(For another dessert).
529
kcal
Calories
46
g
Fat
5
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups white cake mix, 3 eggs, ½ cup vegetable oil, 1 (3 1/2 ounce) package instant vanilla 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.
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