A soothing smoothie punch.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch bundt pan |
Ingredients
- ¼ cup poppy seeds
- ¼ cup milk
- 1 (18.25 ounce) package lemon cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup water
- ½ 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.
Nutrition Facts
| Calories | 249 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 337 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I subbed the vanilla pudding for the lemon too and it is a perfect lemony cake!
Very easy, very yummy
I usually never make changes the first time I make a new recipe and I’m glad I didn’t. Cake turned out beautiful and delicious. Made a lemon glaze to compliment the flavour which increased the sweetness just enough. Will definitely make again!
Turned out great.
I grew up with this recipe. It has always been a favorite! I have some lemon oil now and I will often add a bit of that for some extra lemon taste, or some lemon zest if I have fresh lemon on hand. We always dusted it in powdered sugar as well once it was cooled. YUM!
EASY and DELICIOUS!! The only change to the recipes I made was I swapped the vanilla pudding for a Lemon Pudding (as mentioned in almost every other review). I also did a stacked cake instead of a bundt and this recipe was enough for 3 layers using 6” rounds, which I baked for 40 minutes at 350. The cake stacked well! I used a lemon cream cheese frosting (recipes also from this site) and it was a HIT! I even got requests to make this cake again for someone else’s birthday!
Very moist , I used yellow cake mix and lemon in stand pudding (reversed , it’s what I had) I also subbed water with carnation milk and did half melted butter and oil. The absolute most moist! Another trick I do is preheat 360 then reset to 350 after I put Bundt into oven , I made 8 small bundts so I baked 35 minutes and checked … it was done! (I also go by the “Smell” to know it’s time to check if done., I know, weird, but I know not to check if the smell is not there! Lol . This recipe is a keeper the 4 , because I think milk made it better
I made this recipe awhile back, and it was fantastic!! It was so good that I’m back here looking up the recipe again to make for Father’s Day 2020. This time I’m printing and keeping it! My dad loves poppy seeds. You talk about a light, fresh lemony, very moist cake…. this is it!! This will be my forever go-to recipe for lemon poppy seed Bundt cake. I will make a blueberry topping to go with it as well! Thank you for sharing this recipe!
Easy and delicious…thankfully, I was able to share most of it with my neighbors, so only a couple of slices remained for my husband and me.
It’s great. I used lemon pudding, I think it enhances the flavor. Another thing, recipe calls for an 18.25 ounce package, they aren’t available anymore. Use the smaller package and add 6 tablespoons of flour.
Very nice – just lemony enough for me – made it to send to our friends who self-isolating – dropped off on porches in sanitised containers! The only change I made was I used milk instead of water which I always do when I use cake mixes. Very tasty and moist – this recipe is going in my special binder!! Thanks!
I’ve made this cake several times and my boyfriend and I love it! The only thing that I do different is I use lemon pudding mix and lemon cake for the extra lemony flavor. This is a staple in our house!
This cake is very easy to make and absolutely delicious! A favorite in our house now. Bake time in my oven is just 35min. So if you’re making this for the first time do the toothpick test after 30 min and add time if necessary.
Excellent and super easy using the boxed cake mix! I also added a glaze consisting of 1C confectioners sugar and 3T lemon juice. Other than using lemon pudding (vs. vanilla), I followed the recipe and it is really good and easy!
The neighbors and my family loved it.
Flavor was good but texture was gummy and it overflowed my pan during baking
This my most favorite cake – I would choose this over any other cake. I followed the directions exactly the first time I made it, every other time (lots) I’ve used lemon pudding in place of vanilla. I also add a powder sugar glaze on top, but id does not need it! Delicious, thank you.
Yes
I thought it was perfect! I took the suggestions of others and used Lemon pudding mix instead. The poppy seeds were a great addition for the crunch but I think I can use even just a tad less next time. I baked it in a bundt pan and it was came perfectly moist and done in 45 mins. I suggest setting a timer for 40 mins, test it, and see if it can come out. I’m sure it varies by oven. You wouldn’t want to overbake this!
I made this as written except I did soak the poppy seeds for longer than 2 hours. Not on purpose, it just happened that way. It was delicious! I’ll definitely make it again.
it was an easy recipe to follow did’nt add any other ingredients.