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

Ingredients:

• 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)

Method:

1. Preheat your oven to 350 degrees.
2. Mix the cake mix, pudding, baking powder, and poppy seeds in a large bowl.
3. With a hand mixer, add the oil and beat in the eggs one at a time.
4. 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.
5. Grease and flour a 10” Bundt pan WELL.
6. Add the batter to the Bundt evenly and bake for 50-60 minutes. (My oven was 60 minutes.)
7. After baking, cool for 10 minutes (not a minute more), then turn out onto your serving platter.
8. 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!