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Poppy Seed Bundt Cake Recipe

Poppy Seed Bundt Cake Recipe photo by Taste of Home

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This cake tastes so old-fashioned, you might be tempted not to tell anyone it starts with a mix! A hint of coconut and the tender texture make it simply scrumptious. All you need to dress it up is a dusting of powdered sugar. —Kathy Schrecengost Oswego, New York

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Poppy Seed Bundt Cake Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 12 Servings

15 50 65

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
3 eggs
1/2 teaspoon coconut extract
1/2 cup flaked coconut
2 tablespoons poppy seeds
Confectioners' sugar

Directions

In a large bowl, combine the cake mix, dry pudding mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in the coconut and poppy seeds.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 48-52 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12 servings.

Originally published as Poppy Seed Bundt Cake in Taste of Home February/March 2001, p31

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Poppy Seed Bundt Cake

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Reviewed on Oct. 30, 2012 by Creativeinmilton

I was actually looking for a lemon poppy seed cake receipe when I found this ,so I used a lemon cake mix and lemon pudding. I wasn't too sure about using the coconut with the lemon,but I did and I was really happy with the end result!

Instead of powdwered sugar,I warmed up a prepared lemon frosting and poured it over the top of the cooled cake. Everyone loved it and are already asking when we can have it again. Very moist cake and it tastes even better the next day.