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Poppy Seed Cake

Incredibly delicious, fluffy and light this Poppy Seed Cake is the perfect summertime dessert and insanely yummy breakfast. Who said you couldn't have cake for breakfast?
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16
Calories 292kcal
Author Sandra

Ingredients

  • 1 yellow cake mix
  • 1 box instant vanilla pudding small box
  • 4 eggs
  • 1/2 cup canola oil
  • 1/4 cup poppy seeds
  • 1 cup warm water
  • 1 1/2 teaspoons almond extract

Glaze

  • 1/4 cup butter melted
  • 2 cups powdered sugar
  • 2 tablespoons milk upto 4 tablespoons
  • 1 teaspoon almond extract
  • 1 teaspoon poppy seeds

Instructions

  • Mix together all ingredients until well combined. Pour into greased bundt pan.
  • Bake at 350F for 40-50 minutes or until golden brown. Cool.
    Turn onto platter and sprinkle powdered sugar or make glaze.

Glaze

  • Melt 1/4 cup butter.
    Sift 2 cups of powdered sugar into a medium-size bowl.
  • Add the melted butter and milk to the powdered sugar and vigorously stir. Then add the 1 1/2 teaspoons of almond extract and poppy seeds and mix until well combined.
  • Add more milk if desired to get the consistency you want.
    Drizzle the glaze over the cake.

Nutrition

Calories: 292kcal | Carbohydrates: 42g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 278mg | Potassium: 44mg | Sugar: 28g | Vitamin A: 150IU | Calcium: 102mg | Iron: 1mg