Recipe Detail

Poppy Seed Cake

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Number of Servings:


  1. 1 boxes - yellow cake mix
  2. 1 boxes - instant butterscotch pudding
  3. 4 - large eggs
  4. 3/4 cups - oil
  5. 1 cups - cream sherry
  6. 2 tablespoons - to 3 Tbsp. poppy seeds


Preheat oven to 350 degrees F.

With a mixer, combine all ingredients together in a large bowl. Mix at medium speed for about 30 seconds, then scrape down sides of bowl. Continue beating at medium speed for an additional 2 minutes.

Pour into a well greased and floured Bundt pan (we use Crisco for grease).

Bake for 40 to 60 minutes, testing with a long broom handle straw inserted into middle of the cake. If it comes out clean, cake is done. You want the cake to be moist.

Let the cake cool completely. Before inverting and releasing the cake on to a plate, run a knife along the edge of the pan.

This cake will keep for days in refrigerator.


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