A very easy and moist poppy seed cake recipe from Mae Enders and Linda Coleman, starting with a yellow cake mix and lemon pudding mix.
Author
Mae Enders / Linda Coleman
Recipe
| Measurements | Ingredients |
|---|---|
| 1 package | Duncan Hines Yellow Cake Mix |
| 1 small package | Instant Lemon Pudding Mix |
| 4 | Eggs |
| 1/2 cup | Vegetable Oil |
| 1 cup | Hot Water |
| 1/4 cup | Poppy Seeds |
Instructions
- Preheat oven to 350°F.
- Generously grease and flour a Bundt pan.
- In a large bowl, combine the yellow cake mix, dry lemon pudding mix, eggs, oil, and hot water.
- Using an electric mixer, beat the mixture on medium speed for 3 minutes.
- Stir in the poppy seeds.
- Pour the batter into the prepared Bundt pan.
- Bake for 45 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Note
The recipe notes that if a loaf pan is used instead of a Bundt pan, the baking time should be adjusted. Start checking for doneness around 30-35 minutes for loaf pans.
