Poppyseed Cake

This poppyseed cake is a quick, foolproof dessert that tastes like it came from a bakery. With just a handful of ingredients, you’ll have a moist, rich cake in about an hour, perfect for holidays, potlucks, or last-minute guests.

Course Dessert

Cuisine Holiday, Special occasion

Diet Low Salt

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 472kcal

Author Jessy Freimann

Equipment

Ingredients

1 Yellow Cake Mix
3.7 ounces Instant Butterscotch Pudding (2 small boxes)
5 large eggs
¾ cup vegetable oil
1 cup warm water
½ ounce poppy seeds

Instructions

Preheat the oven to 325 degrees F and grease a bundt pan. Set aside..
Place cake mix, instant pudding mixes, eggs, oil, water and poppy seeds in a large bowl and mix until just combined.
Pour batter into prepared pan and smooth top.
Bake for 50-60 minutes until cake tester comes out clean.
Cool completely, dust with confectioner's sugar and serve.

Video

Notes

Don’t over-mix the batter. Once everything looks smooth and combined, stop stirring. Over-mixing can make the crumb dense instead of tender.
Use room temperature eggs. It's an easy way to prevent overmixing! I'll usually crack them into the bowl and whisk lightly, then let them sit while the oven preheats.
Let it cool completely. This helps the flavors settle and makes slicing much cleaner. It’s even better the next day!
Dress it up with a glaze. A simple powdered sugar glaze adds a sweet touch. But my usual go-to is a dusting of powdered sugar.
Use loaf pans for gifting. Split the batter into two smaller pans. They make perfect edible gifts for neighbors or friends. Check for doneness starting at 45 minutes.
Ingredients to prep ahead- Bring the eggs to room temperature and grease your pans in advance so the batter goes right in when it’s ready.
Leftovers and storage- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. To freeze, wrap slices tightly and thaw overnight on the counter.

Nutrition