Glazed Poppyseed Bundt Cake
User Reviews
4.6
24 reviews
Excellent
Glazed Poppyseed Bundt Cake
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Cake:
- 1 yellow cake mix
- 1 (3.5-ounce) (3.5-ounce) box instant vanilla pudding
- 1 tablespoon poppyseeds
- ½ cup pineapple or orange juice (I used pineapple)
- ½ cup oil
- 1 cup sour cream I use reduced fat
- 4 large eggs
Glaze:
- 1 cup sugar
- ¼ cup water
- ½ cup butter
Instructions
- For the cake, mix yellow cake mix, vanilla pudding and poppyseeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well.
- Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don’t overbake).
- When the cake is about 10 minutes from being done start the glaze.
- For the glaze, bring ingredients to a boil and keep bubbling until ready to pour over cake. You can either pour the glaze over the cake while it is in the pan or turn the cake out onto a cooling rack and pour the glaze over the cake that way. It is really like syrup that soaks in. (Some commenters have said that glazing the cake in the pan makes it hard to remove because the glaze gets sticky. I glazed it out of the pan and it worked great.) Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.
Nutrition Information
Show Details
Serving
1 Serving
Calories
474kcal
(24%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Cholesterol
92mg
(31%)
Sodium
472mg
(20%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 474kcal | 24% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 92mg | 31% |
| Sodium | 472mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
24 reviews
Excellent
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