Country Poppy Seed Cake Recipe

5 2 1
Country Poppy Seed Cake Recipe
Country Poppy Seed Cake Recipe photo by Taste of Home
Publisher Photo

Country Poppy Seed Cake Recipe

Read Reviews
5 2 1
Publisher Photo
Poppies are our state flower, and each spring the fields in this area are a brilliant orange mass of poppies. That's when we make this poppy seed cake. It's especially fitting when we picnic where the poppies are plentiful.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 1/4 cup poppy seeds
  • 1 package (5-1/4 ounces) instant vanilla pudding mix
  • 1 package (18-1/4 ounces) white cake mix (without pudding)
  • 1/2 cup cooking oil
  • 4 eggs
  • 1 cup water
  • 1 teaspoon almond extract
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons milk

Directions

In a large mixing bowl, combine poppy seeds, pudding and cake mix. Add oil, eggs, water and almond extract. Blend with an electric mixer on low speed until dry ingredients are moistened. Increase speed to medium and mix for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted tube pan. Pour batter into pan and bake at 325° for about 1 hour or until cake tests done. Allow cake to cool 10 minutes before removing to a cooling rack. Combine glaze ingredients and drizzle over cooled cake. Yield: 12-16 servings.
Originally published as Country Poppy Seed Cake in Country Extra March 1991, p45

Nutritional Facts

1 slice: 284 calories, 12g fat (2g saturated fat), 53mg cholesterol, 353mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 3g protein.

  • 1/4 cup poppy seeds
  • 1 package (5-1/4 ounces) instant vanilla pudding mix
  • 1 package (18-1/4 ounces) white cake mix (without pudding)
  • 1/2 cup cooking oil
  • 4 eggs
  • 1 cup water
  • 1 teaspoon almond extract
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 teaspoons milk
  1. In a large mixing bowl, combine poppy seeds, pudding and cake mix. Add oil, eggs, water and almond extract. Blend with an electric mixer on low speed until dry ingredients are moistened. Increase speed to medium and mix for 2 minutes. Combine sugar and cinnamon; sprinkle into a greased fluted tube pan. Pour batter into pan and bake at 325° for about 1 hour or until cake tests done. Allow cake to cool 10 minutes before removing to a cooling rack. Combine glaze ingredients and drizzle over cooled cake. Yield: 12-16 servings.
Originally published as Country Poppy Seed Cake in Country Extra March 1991, p45

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Reviews forCountry Poppy Seed Cake

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MY REVIEW
Kristens198 User ID: 2663751 261080
Reviewed Feb. 9, 2017

"I have to cut this down to an annual recipe because we love it TOO much! It is now 1 of the 3 standards at Thanksgiving, with the pumpkin pie and cherry cream cheese pie."

MY REVIEW
klsalisbury User ID: 3870938 201702
Reviewed Oct. 29, 2010

"I made this cake for one of my daughters friend for her birthday. When she told me what kind of cake she wanted I panicked. I had never made a poppy seed cake. It was such a hit that is the only cake they want anymore."

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