Poppy Seed Cake

This is an easy throw together cake that looks simply beautiful. This is a revised version of our family favorite growing up. Revised because the original recipe uses a yellow cake mix and about four years ago cake mixes were downsized. So, this is it, new and improved. So moist and tasty, no frosting needed (or fork, pick up a piece and eat!). Of course, if you so desire, a drizzle of chocolate and a scoop of ice cream never hurts anything. Enjoy!

Poppy Seed Cake

1 yellow cake mix
1 (oz) pkg instant vanilla pudding
3/4 cup flour
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
5 eggs
1 cup sour cream
1/2 cup oil
1/2 cup pineapple juice
1/4 cup water
2 tsp almond extract
1/3 cup poppy seeds

Preheat oven to 350°. In a large bowl, whisk together cake mix, pudding, flour, sugar, baking soda, and salt. In another bowl, mix eggs, sour cream, oil, pineapple juice, water, and almond extract. Pour egg mixture into dry mixture and mix with electric mixer until well combined. Mix in poppy seeds. Pour into well sprayed bundt pan. Bake 55-60 minutes. Cool in pan 15 minutes. Turn out of pan onto cooling rack and continue cooling. Level the bottom with serrated knife (early taste treat!) for even surface to invert onto serving plate. Sprinkle with powdered sugar.

Other Bundts:

Intense Chocolate Bundt Cake   Peanut Butter Chocolate Chip Bundt Cake

Brown Sugar Pound Cake 2   Nutter Butter Snack Cake

Pumpkin Chocolate Chip Bundt Cake   Banana Cream Bundt Cake 1

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Celestial Cake

I got this recipe from a friend.  It is easy, delicious, and dangerous!  The cake is so moist and the frosting so creamy.  Try it!


Cake:
1 yellow cake mix
1 (3oz) pkg instant chocolate pudding
2 cups warm water
2 eggs

Preheat oven to 350°.  In large bowl with electric mixer, whip together cake mix, pudding, water, and eggs. Pour batter into sprayed 9×13 pan.  Bake for 25-30 minutes or until pick in center comes out clean.  Cool completely.

Frosting:
1/4 cup butter, melted and cooled
1 cup powdered sugar
1 (8oz) Cool Whip, thawed
Mini chocolate chips
Toffee bits

Combine butter and powdered sugar, fold in Cool Whip.  Spread over completely cool cake and sprinkle with mini chocolate chips and toffee bits.  I folded some of the mini chocolate chips and toffee bits into the frosting and then sprinkled some on top.  Keep cake in refrigerator.

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