Poppy Seed Pound Cake

Poppy Seed Pound Cake

  • Prep Time: 10 mins
  • Total Time: 1 hrs
  • Yield: 1twelve inch bundt cake

    • About This Recipe

    “For family gatherings this cake is a standard request. It’s moist and easy. You’ll come back for another slice!”

    Ingredients

  • 1cupboiling water
  • 1boxyellow cake mix
  • 4eggs, slightly beaten
  • 1 (3 1/2 ounce) packages instant coconut cream pudding mix
  • 1/2 cupoil
  • 1/4 cuppoppy seed

    • Directions

  • Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
  • Add the poppy seeds last.
  • Pour into a greased bundt pan.
  • Bake at 350 degrees F for 50 minutes.
  • Invert onto serving plate while still warm.

    • Reviews

  • “This cake was, as Paula stated, moist and easy.I made it in no time at all and it came out perfect. I could not find instant coconut cream pudding so I used lemon instead.Also it was baked perfectly at 40 minutes for me.I would still like to try the coconut cream if I find it.I’m definitely putting this in my recipe file to try again.Thanks for posting, Paula.”

  • “This was a very moist delicious cake.My family loved it.I will make it again.Thanks for sharing.”

  • “Great cake!!I used vanilla pudding cause I didn’t have coconut cream pudding and it came out Great.Will definitely be making this recipe again.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST