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.
We love making bundt cakes. They are pretty and delicious! This Key Lime Bundt cake is definitely a favorite at our house, if you like lime you are going to LOVE this cake. Caramel Apple Bundt Cake is the perfect fall dessert and these mini Orange Poppy Seed Bundt cakes are almost too pretty to eat!
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.
How to Make Poppy Seed Cake
You will need a lot of poppy seeds for this recipe, it calls for 1/2 cup. I only had 1/3 cup and it still tasted great. Oh by the way Sheri, I went into your house when you were out of town this weekend and borrowed your poppy seeds. I used them all but will buy you some new ones today!! (No worries, readers, we do this a lot. We have keys to each others house!)
The recipe starts with a cake mix. If you are anti-cake mix you can check out Melanie’s great recipe for homemade yellow cake mix. With the addition of a box of pudding and sour cream this cake is nice and moist. The creamed sherry and poppy seeds give it an amazing flavor too. Creamed Sherry is found in the alcohol section of the grocery store. It is an essential ingredient to this cake and gives the cake a lot of it’s flavor. I don’t know of any substitutes for it.
Tips for Removing a Bundt Cake from Pan
- Bundt Pan – Here is the bundt pan I use.
- 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.
- 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.
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 – no whip cream, no ice cream, nothing! I have been known to garnish it with some fresh berries to give it some color.
This Poppy Seed Cake is perfect for a BBQ, a holiday dinner or brunch, a bridal or baby shower or just about any time.
It is good cake!
Check out more of my favorite cake recipes:
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Poppy Seed Cake Recipe
- 1 yellow cake mix plain, no pudding
- 1 small instant vanilla pudding mix
- 4 eggs
- 1 C sour cream
- 1/2 C melted butter
- 1/2 C cream sherry
- 1/2 C poppy seeds
- 1/3 C butter
- 2 C powdered sugar
- 1 1/2 tsp. vanilla
- 2-4 Tbsp. hot water
- 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
- Melt butter
- Stir in vanilla and sugar
- Add water to right consistency
- Drizzle over top of cake
Originally posted June 11, 2010
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