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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 Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 292kcal
Author: Sandra


  • 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


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


  • 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.


  • 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.


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