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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Purim: Sour Cream Poppy Seed Cake | Submitted By: MY2ANGELS

1 (18.25 ounce) package yellow cake mix1 (3.5 ounce) package instant vanilla pudding mix1/2 cup vegetable oil4 eggs1 cup sour cream1/2 cup orange juice1/4 cup poppy seedsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds. 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. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving. Amount Per Serving  Calories: 327 | Total Fat: 18.1g | Cholesterol: 69mg

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Reviewed on Feb. 9, 2005 by STACIS    I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!! Was this review helpful? [ YES ]
9 users found this review helpful I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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