Poppy Seed Pound Cake
- Ready In:
- 1 cup boiling water
- 1 box yellow cake mix
- 4 eggs, slightly beaten
- 1 (3 1/2 ounce) package instant coconut cream pudding mix
- 1⁄2 cup oil
- 1⁄4 cup poppy seed
- Using electic mixer, combine the above ingredients using the general method listed on the cake mix box.
- Add the poppy seeds last.
- Pour into a greased bundt pan.
- Bake at 350 degrees F for 50 minutes.
- Invert onto serving plate while still warm.
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RECIPE MADE WITH LOVE BY
"I'm an educational specialist with my own assistive technology company. That means that we specialize in computer and technology products for those who are low vision, blind, physically challenged or learning impaired. I'm retired from teaching special education in the public schools (LD). My husband is blind so we often cook together. We search for good recipes on the Internet. I love reading recipes and going to neat recipe sites like Recipezaar. My background is Midwest Dutch-American. I actually grew up in Western Michigan but settled in the South after college. Besides cooking together, my husband and I enjoy traveling, reading the latest fiction and using computers. We're cat-people. We have twenty-two inside. We have no children."
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This cake was, as Paula stated, moist and easy. I made it in no time at all and it came out perfect. I could not find instant coconut cream pudding so I used lemon instead. Also it was baked perfectly at 40 minutes for me. I would still like to try the coconut cream if I find it. I'm definitely putting this in my recipe file to try again. Thanks for posting, Paula.