I remember when my mom got her first bundt cake pan. She had been with her sister, my Aunt Roma from Arkansas. They had exchanged recipes……again. Mom tasted her first bundt cake and was very intrigued by this particular recipe along with the bundt cake phenomenon, so she ran to the store and purchased a bundt cake pan. Well, it left an impression on me and to this day I think bundt cakes quite impress me! I rarely bake bundt cakes, so they still seem “special” to me.
Yesterday granddaughter, Addison, visited the farm. “Grandma, did you make this cake???” “Yes,”I responded. “Oh, it is quite delicious!” Guess I got her vote. 🙂
I hope you’ll like it, too.
German Bundt Cake (Poppy Seed Cake)
Ingredients
- 1 pkg. white cake mix
- 1/2 C vegetable oil
- 1/3 C poppy seeds
- 2/3 C warm water
- 1 pkg instant vanilla pudding mix
- 4 eggs
Instructions
- In a 1 C liquid measuring cup, add 1/3 C poppy seeds. Then fill the rest of the cup with warm water. In mixing bowl add cake mix, oil and poppy seeds/water. Mix in eggs, one at a time. Beat until completely blended.
- Bake in bundt pan or angel food cake pan 45-50 at 350 degrees. Sprinkle with powdered sugar while warm or frost.
I love cake! Do you? You might want to try these:
Easy Breezy Chocolate Bundt Cake
{Fancy} Cheesecake with Raspberry Sauce
Enjoy, my friends……and have a great week!
