Poppy Seed Cake

poppy seed cake - on red platter

You’ve just been assigned “dessert” for a dinner party.  Or, in a weak moment, you signed up to bring something sweet to your office pot-luck.  If the thought fills you with dread, fear not!

Resist the urge to stop by Costco and get a pie-on-steroids, or those ubiquitous brownie bites.  Instead, make this super easy, delicious Poppy Seed Cake.

And when people rave, wipe the faux sweat off your brow, let out a heavy sigh, and tell them it was truly a labor of love.  They won’t ask for the recipe, and your secret will be safe.

poppy seed cake - cooling

poppy seed cake - breakfast

poppy seed cake - closeup

You could add a glaze to this, though it doesn’t need it.  I’ll often serve it with a side of fresh berries.

poppy seed cake - extreme closeup

4.0 from 2 reviews
Poppy Seed Cake
  • 1 package white cake mix, extra moist
  • 5 eggs
  • 1 package instant pudding mix -- vanilla
  • ½ cup cooking oil
  • ½ cup pineapple juice
  • ½ cup water
  • ¼ cup poppy seeds
  • 1 teaspoon almond extract
  • ½ cup sugar
  • 1 teaspoon cinnamon
  1. Combine cake ingredients and beat for 5 minutes.
  2. Pour into in bundt pan which has been oiled and coated with a mixture of ½ c. sugar and 1 teaspoon cinnamon.
  3. Bake at 350 for about 45 minutes. Cool for 10 minutes in pan, then turn out on a rack to cool completely.

I highly recommend the Nordic Ware Pro Form Anniversary Bundt Pan – I used it for the first time with this cake, and as you can see, it turned out perfectly!

This cake “travels” extremely well, and makes a wonderful “welcome to the (office, neighborhood, Bible study….) treat.”

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