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This easy Poppy Seed Cake starts with a cake mix, a box of pudding and sour cream to create a delicious, moist and tender cake that is full of flavor.
Why You’ll Love This Recipe!
Today’s recipe is from my neighbor Sheri. We have been neighbors for about 26 years and we have shared a lot of meals together and some great recipes during those 26 years.
This is one of my favorite recipes that Sheri has given me. The cake is easy to make, it starts with a boxed cake mix. And it is moist thanks to the addition of pudding.
Ingredients Needed
- Yellow Cake Mix, no pudding
- Instant Vanilla Pudding Mix, 3.4 oz. size
- Large Eggs
- Sour Cream, or plain Greek yogurt
- Butter
- Cream sherry, find in the alcohol section of the store
- Poppy Seeds
- Powdered Sugar
- Vanilla Extract
Tips for Making Bundt Cakes
- Use room temperature ingredients for the best results and don’t overmix the cake batter.
- Non Stick Spray – My best tip is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
- Batter – Make sure your batter is evenly distributed in the pan. Give the pan a few taps if needed to help the batter even out.
- Oven – I always place my oven rack in the bottom third of the oven so my bundt pan is in the middle of my oven for even baking. Use a cake tester or a long bamboo skewer to make sure the cake is done and don’t overbake!
- Cool Time – Don’t rush the cool time. After removing the pan from the oven let it cool in the pan on a baking rack for about 25 minutes. Trying to remove the cake while it is too warm from the pan can cause problems.
- Remove Cake – This is the moment of truth. Gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps. After removing the cake, put it back into the pan and poke holes into the cake with a wooden skewer.
How to Make Poppyseed Bundt Cake
- Preheat oven to 350 degrees F
- Spray bundt pan with non stick cooking spray and then flour lightly, shake off excess.
- Combine all ingredients in the bowl of a stand mixer with the paddle attachment and beat mixture for 5 minutes. You can also use an hand electric mixer.
- Pour cake batter into pan and bake for about 1 hour.
- Let cake cool in pan on a wire rack for 10-20 minutes before removing the cake. (see tips above for removal)
Cake Glaze
- Melt butter in a pan on the stovetop or in a bowl in the microwave.
- Stir vanilla and sugar into butter mixture.
- Add water to right consistency
- Drizzle glaze over top of cake
Pair This With:
I also love the frosting that you drizzle over the top and found myself scrapping the extra off the counter top to eat!! This cake is so good it doesn’t need anything else to go with it but you can garnish it with:
- Whipped Cream
- Ice Cream
- Fresh berries or other fruit
- Sprinkle with powdered sugar instead of using glaze.
Frequently Asked Questions
Can I use something other than Cream Sherry?
It is an essential ingredient to this cake and gives the cake a lot of its flavor. You could substitute with orange juice but it would definitely change the flavor of the cake.
Can I make this into a lemon poppy seed cake?
You can and it will be delicious. Use a lemon pudding mix instead of vanilla. Add some lemon zest (use one lemon) and use fresh lemon juice instead of the Cream Sherry. Use lemon juice instead of water in the cake glaze.
What is the best way to store leftover poppy seed cake?
The cake should be stored in an airtight container or covered with foil. It will last up to 3 days at room temperature.
How to Freeze: Wrap cooled cake in plastic wrap and then in foil. Store in the freezer for up to 3 months. It can be frozen as a whole cake or by the slice. I prefer by the slice so that I can grab a piece whenever the craving hits!
I don’t have a bundt pan what else can I use?
If you don’t have a bundt pan, use two 8 or 9 inch round cake pans. You will want to add some time of filling between the two layers. Using vanilla or almond extract in a buttercream frosting would be delicious! You could also use a cream cheese frosting.
Check out more of my favorite recipes:
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Poppy Seed Cake
Ingredients
- 1 yellow cake mix plain, no pudding
- 1 small instant vanilla pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup cream sherry
- 1/3 cup poppy seeds
Cream glaze:
- 1/3 cup butter
- 2 cup powdered sugar
- 1 1/2 tsp. vanilla
- 2-4 Tbsp. hot water
Instructions
- Preheat oven to 350 degrees
- Spray bundt pan with cooking spray and then flour lightly, shake off excess
- Combine all ingredients and beat for 5 minutes
- Pour into pan and bake for about 1 hour
- Allow cake to cool for 10-20 minutes in the pan on a wire rack before removing cake from pan. See removal tips below.
Cream glaze:
- Melt butter
- Stir in vanilla and sugar
- Add water to right consistency
- Drizzle over top of cake
Tips & Notes:
-
- Use room temperature ingredients for the best results and don’t overmix the cake batter.
-
- Non Stick Spray – My best tip is to use this spray. I’ve tried all different sprays and this one never fails me! After spraying my pan with it I also coat the pan with flour . My cake comes out perfectly every time. And make sure the spray gets into all the nooks of your pan. Use a pastry brush if you need to.
-
- Batter – Make sure your batter is evenly distributed in the pan. Give the pan a few taps if needed to help the batter even out.
-
- Oven – I always place my oven rack in the bottom third of the oven so my bundt pan is in the middle of my oven for even baking. Use a cake tester or a long bamboo skewer to make sure the cake is done and don’t overbake!
-
- Cool Time – Don’t rush the cool time. After removing the pan from the oven let it cool in the pan on a baking rack for about 25 minutes. Trying to remove the cake while it is too warm from the pan can cause problems.
- Remove Cake – This is the moment of truth. Gently tap the pan a few times to help loosen the cake. Shake the pan to see if the cake can move freely. If it doesn’t, take a thin knife and run it around the edge of the cake to loosen it. If the cake still feels resistant, flip it upside down onto a plate or rack and just let it sit and see if gravity helps. After removing the cake, put it back into the pan and poke holes into the cake with a wooden skewer.
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Nutrition Facts:
Shauna says
Made this cake for years – love it – sometime I just sprinkle powder sugar on the cake instead of the glaze
Debbie says
This is it! The recipe I lost! This recipe was shared with me over 36 yrs ago. I had it memorized and never recorded the recipe. Years ago, I served it to friends gathered at my apartment after a Christmas concert. Among them was a guy who loved the cake. We were married about year later and used this recipe for our wedding cake. Also, the caterer loved it, requesting to use this recipe in her catering business.