Purim: Poppy Seed Bundt Cake II

1 (18.25 ounce) package yellow cake mix1 cup vegetable oil1 cup sour cream1/4 cup poppy seeds1/2 cup white sugar4 eggsPreheat oven to 325 degrees F (165 degrees C). Grease and sugar a 10 inch Bundt pan. In a large bowl, combine cake mix, oil, sour cream, poppy seeds and sugar. Mix until smooth. Beat in eggs one at a time. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Amount Per Serving  Calories: 394 | Total Fat: 25.9g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 394

Total Fat: 25.9gCholesterol: 68mgSodium: 272mgTotal Carbs: 37.4g    Dietary Fiber: 0.6gProtein: 4.4g VIEW DETAILED NUTRITION
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Purim: Poppy Seed Bundt Cake III | Submitted By: Susie

1 (18.25 ounce) package yellow cake mix1 (3.4 ounce) package instant vanilla pudding mix2 tablespoons poppy seeds1 cup water1/2 cup vegetable oil4 eggs1 teaspoon almond extractPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding mix and poppy seeds. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Amount Per Serving  Calories: 246 | Total Fat: 12.3g | Cholesterol: 54mg

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