Ingredients
16
16 servings
- •0.25 cup poppy seeds
- •0.25 cup milk
- •1 (18.25 ounce) package lemon cake mix
- •1 (3.4 ounce) package instant vanilla pudding mix
- •1 cup water
- •0.5 cup vegetable oil
- •4 eggs
Instructions
- Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutritional Facts
Per 16 servings
- Calories: 249
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 1g
- Protein: 4g
- Sugar: 19g
Related Recipes
Easy Poppy Seed Bundt Cake
Quick Lemon Poppy Seed Bread
Lemon Poppy Seed Cake
Lemon Poppy Seed Muffins
Poppy Seed Buttermilk Bundt® Cake
Lemon Bundt Cake
Lemon Poppy Seed Quick Cake
Moist Lemon Poppy Seed Cake
Poppy Seed Cake III
Poppy Seed Cake I
Easy Lemon Lover's Bundt® Cake
