All of us need a quick, easy, and guaranteed delicious dessert recipe from time to time and I’m here to tell you this is the one. This poppyseed bundt cake can be fun and fancy, but doesn’t take a day to put together. It’s moist and yummy and easy to make. My Mom has been making this recipe since before I was born and it’s a go-to recipe for our family.
It’s easy to pick up the ingredients on your normal shopping trip and just have them on hand for when you need. And they are simple ingredients too. I don’t mind using a cake mix and that’s what this recipe calls for. It’s like a mix between a scratch made cake and a box made cake. Next time you’re at the store- grab a white cake mix (any brand will do-but I have always done Betty Crocker), a small box of instant vanilla pudding, and some poppy seeds (they are cheapest to buy in bulk) and you are ready to go!
As you can see from the pictures below, this is the cake we always make for our 100 day celebration for school. However, it can also be made into mini bundt cakes as seen in the other pictures in this post. These are so cute for showers, parties, weddings, etc.
My favorite version of this cake is with lemon juice. I add lemon juice to the icing instead of using vanilla, and it’s a quick swap that makes a fun twist on the cake.
Oh-one more tip: you can basically make any cake mix into a Bundt cake by changing the water, egg, and oil amounts to match the ones in this recipe! So simple!
Let me know when you try it, rate the recipe below, and send pictures!
xo, Sarah
Poppyseed Bundt Cake
Ingredients
- 1 White box cake mix
- 4 Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 1 pkg Instant vanilla pudding
- 1 tbsp Poppyseeds
Glaze
- 1 tbsp Butter, softened
- 1 1/2 cups Powdered sugar
- 3 tbsp Milk
- 2 tsp Vanilla or swap for lemon juice
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan.
- In a large bowl, add the Cake mix and Pudding mix.
- Add the Eggs, Vegetable oil, and Water.
- Mix until combined.
- Add Poppyseeds and combine.
- Pour the batter into your greased Bundt pan.
- Bake for 38-43 minutes or until a toothpick in the center comes out clean.
- Once out of the oven, cool in the pan for 10 minutes before turning it out.
- Let the cake cool completely before pouring the Glaze over.
Glaze
- Combine all ingredients.
- Mix on high until you form a smooth glaze.
- Pour glaze over cooled Bundt Cake
- Sprinkle Poppyseeds on top right after the glaze is poured.
Notes
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Lori Lawson
I LOVE lemon & poppyseed together!! I think it’s so underrated!! The lemon just brightens everything up!! A lemon poppyseed muffin is my absolute fave so I’m definitely going to give this a try!! I’ve done mini-bundts as gifts & they’re just the cutest!! Thanks Sarah!!
Kayla
I’m so excited to make this! Poppyseed is my favorite!
Ann Dunagan
So delicious and looks fancy! I enjoyed this exact dessert at a bridal shower (SARAH was the baker) for our mutual-niece and was hoping for her recipe. I’m thrilled it’s way easier than I expected. Thanks SARAH!
Angie Smith
This looks delicious!
Mini Trifle Desserts: great recipes for a crowd - Modern Farmhouse Family
[…] think I might love! If you’re in the mood for dessert check out my Apple Crisp Dessert or my Mini Poppyseed Bundt Cakes. Both of those would also feed a crowd and be a […]
Susan Ellsworth
What size box of instant vanilla pudding pls – large or small size box? Thanks