Jennifer Pfister
Lemon Poppy Seed Bundt Cake
Desserts
At a glance
- Contributor
- Jennifer Pfister
- Images
- 0
- Status
- Published
Description
Combine cake mix, pudding mix, water, oil, and eggs. Beat on low until moistened, then on medium for 2 minutes.
Stir in poppy seeds and optional blueberries. Pour into a greased and floured 10-inch fluted tube pan.
Bake at 350°F for 48 to 52 minutes, until a toothpick near the center comes out clean.
Cool 10 minutes, remove to a wire rack, cool completely, and dust with confectioners' sugar.
Source Note
Original page 63. Contributed by Jennifer Pfister.
Ingredients
Structured rows stay easy to scan and print.
-
1 package (18 1/4 ounces) yellow cake mix
-
1 package lemon instant pudding mix (3.4 ounces)
-
1 cup water
-
1/2 cup vegetable oil
-
3 eggs
-
2 tablespoons poppy seeds
-
Confectioners' sugar, for dusting
-
Optional: 1 cup fresh or frozen blueberries
Directions
Ordered steps keep the recipe easy to follow.
- Combine cake mix, pudding mix, water, oil, and eggs. Beat on low until moistened, then on medium for 2 minutes.
- Stir in poppy seeds and optional blueberries. Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350°F for 48 to 52 minutes, until a toothpick near the center comes out clean.
- Cool 10 minutes, remove to a wire rack, cool completely, and dust with confectioners' sugar.