Can't Stop Eatin' Poppy Seed Cake

Total Time
55mins
Prep 5 mins
Cook 50 mins

Another yummy and simple recipe from my mom!

Ingredients Nutrition

Directions

  1. Mix together all ingredients.
  2. Pour into well greased bundt pan.
  3. Bake at 350°F for 45-50 minutes.
  4. Cool on wire rack 10 minutes.
  5. Remove from pan and sprinkle top with powdered sugar.

Reviews

(4)
Most Helpful

I have been making this bundt cake for years and it is to die for! There is only one thing i do differently in mine...I add 1 tsp. butter flavoring...I haven't tried it without it, but I think it gives it that extra kick. Such a moist cake...you really cant stop eating it! This is a must try!

abbilyn February 02, 2009

I love almond poppy seed muffins/cake/bread, but so many recipes are lemon. I only used 3 eggs and 3/4 cup sour cream, and I stirred in about 1 1/2 teaspoons almond extract. I baked them in mini muffin cups (I got 72 mini muffins!) at 350 for about 12 minutes. They were moist and had a pillowy soft texture. I got MANY compliments on them, too. Thanks for a WONDERFUL recipe!

ColCadsMom May 27, 2008

This was a great find! Thank you for posting a new family favorite!

georgi January 05, 2005

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