By Misty I.
June 24, 2020
It’s not everyday that both of my sons compliment me on a dessert I make. They both ate two pieces the night I made this AND said, “This cake is good.” If you have teenage boys, you know that if they verbalize their thoughts it’s kind of a big deal.
The most important thing about Bundt cakes is to only let them cool in the pan for 10 minutes. Any longer and you may find yourself in a little trouble as only part of your cake may release. Trust me, I know.
Like an amateur, I totally lost track of time and left it in the pan for 20 minutes last weekend. Guess what? Yup, it broke. I was going to family dinner that evening so I was forced to perform emergency Bundt cake surgery. Don’t be like me. Set a timer, people!
Poppy Seed Bundt Cake
- 1 box yellow cake mix
- 1 (3 oz.) box vanilla (or lemon) instant pudding
- ½ tsp. baking powder
- 2 Tablespoons poppy seeds
- Scant ¾ C. vegetable oil
- 4 eggs
- 1 C. water
- 1 tsp. almond extract (a pricey ingredient again, but yes you need it)
Optional 5-minute icing:
- 1 C. confectioner’s sugar
- 2 T. water (milk or lemon juice can be used too)
- Preheat your oven to 350 degrees.
- Mix the cake mix, pudding, baking powder, and poppy seeds in a large bowl.
- With a hand mixer, add the oil and beat in the eggs one at a time.
- Carefully mix in the water and almond extract. If you rush this, the water will splatter. Once water/extract is incorporated, beat for another minute.
- Grease and flour a 10” Bundt pan WELL.
- Add the batter to the Bundt evenly and bake for 50-60 minutes. (My oven was 60 minutes.)
- After baking, cool for 10 minutes (not a minute more), then turn out onto your serving platter.
- Optional icing: in a medium bowl, sift the confectioner’s sugar. Mix in 1 T. Water at a time until you achieve your desired consistency. Drizzle over cooled cake.
That’s it, only easy!