Simple green beans that well with many different cuisines!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 10-inch Bundt cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 tablespoons poppy seeds
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, stir together cake mix, pudding mix, and poppy seeds. Make a well in the center and pour in water, oil, eggs, and almond extract. Beat on low speed until blended. Scrape the bowl, then beat for 4 minutes on medium speed. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 555 mg |
| Sugars | 35 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I started making this cake about 20 years ago and every time I serve it, its a hit. I don’t grease and flour the pan, I butter the pan and coat the butter with white sugar. The result is a crispy outer crust that works perfectly with the light airy cake.
This cake is amazing and SO EASY. The only changes I made was I used more almond extract and more poppyseeds. Turned out so good!
This is a really flavorful cake and very light. I did not make any changes to the recipe and I baked it for exactly 50 minutes. I topped it with a white glaze (used almond extract) and it was delicious.
My husband loved it!!! And I do, too. The only addition I made was to place sliced almonds on top before baking. I will probably will increase the pure almond extract, just because I love more almond flavor. Thanks for sharing your recipe!
Very good recipe. Easy to adapt to what I had on hand. Used yellow cake mix, lemon instant pudding, vanilla flavoring, and poppy seeds. Dusted with powdered sugar. Took to a meeting for dessert, everyone loved it!
This is a simple to make, nummy little cake. The only changes I made were: I used only about 1.5 tablespoons poppy seeds (only because I ran out; otherwise, I’d likely have used about 3 Tbs, as I love poppy seeds); I used lemon pudding mix (only because that’s what I had on hand); finally, I increased the almond extract to 2 teaspoons because I love almond, though, frankly, the lemon pudding sort of drowned out the almond. I topped the cake with a bit of powdered sugar glaze. Yum.
Big hit we all loved it, and yes I’ll make it again…
This cake is delicious. I increased poppy seeds to 1/4 cup and almond extract to 1 Tbsp. Definitely beat for 4 minutes. The cake rose high, came out light and delicious.
I’ve made this and used butterscotch pudding with the glaze and it’s wonderful.
MY FAMILY LOVES THIS ALMOND POPPY SEED BUNDT CAKE. MINE DOESN’T LOOK LIKE THIS PICTURE BUT ITS AN ALL AROUND FAVORITE OF MY KIDS AND THEIR FRIENDS.
This was awesome. I followed the directions exactly as stated except I made mini-cupcakes. Baked for only 17 minutes- were super light and fluffy !! No glaze needed.
Daughter requested almond poppyseed cake for her 13th birthday. Used this super easy recipe but took others’ advice and added an additional Tblsp of poppyseeds and doubled the almond extract. Since the newly minted teenager requested frosting rather than icing or a glaze, I used a thin layer of vanilla frosting. Sprinkled with slivered almonds and adorned with raspberries. The birthday girl said this is a new birthday tradition, so that’s good enough for me! Next time will add a bit more almond extract to hike up the flavor. Thanks for the recipe.
This tastes very close to a cake my mother used to make. I added a generous swirl of cinnamon and sugar in the center before baking as she used to, along with an extra tablespoon of poppy seeds, 1/2 teaspoon of almond extract and 1 tsp of vanilla extract, then dusted with powdered sugar. It was delicious and easy.
I make this cake during the holidays for gifts…Everyone always loves it! I do “flour” the bundt pan with sugar; makes for a nice, thin, sweet crust. I also add 1 cup of sour cream, and no water. So moist.
This cake is exactly what it is, a boxed cake! Nothing fancy and the taste is still that of a boxed cake. For me it was missing something and I think that was sour cream. I make so many of these box cake recipes (just because they are a quick and easy way of me taking baked goods to work every day). A better but very similar recipe is Lisa’s chocolate chocolate cake off this site. Just change the cake mix and pudding mix to make the flavor you want.
Wonderfully moist, perfect light and tender texture, but not overwhelmingly flavorful when using vanilla extract (2 teaspoons). I was out of almond and I will definitely do the almond next time bc the vanilla was rather flavorless. Used 2 loaf pans and baked 35 minutes – perfectly cooked.
Used a french vanilla mix, added vanilla and used fat free plain yogurt in place of all oil, and my family raved as if it was one of the best cakes they’d had. Will definitely make it that way again.
made this by the recipe exactly, no more, no less. turned out amazingly soft and delicious. i ended up sprinkling powdered sugar on top and it added just enough to an already awesome tasting cake! try this you will love it
was gonna post this one as well but glad i searched first….though my/mom’s version does lemon pudding. love the “dump” cake ease and the fact that it is both light and flavorful. i do 40min though and that’s usually plenty. my mom will sometimes make cupcakes instead (not sure of her bake time)….takes away that moment of finger-crossing that bundt pan flipping always brings!!
DELICIOUS!!! I used Duncan Hines’ “Butter Golden” cake mix instead of “Classic Yellow”, and it was really great. It’s a bit decadent, but it’s really great!
Rich and wonderful! Such a good texture and taste no icing is needed.