Memaw’s Poppy Seed Cake

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  • 1 cake mix with pudding in the mix (yellow or chocolate; you could also try lemon)
  • 1 5.1 oz box of instant pudding mix (vanilla or chocolate; lemon if you’re making a lemon cake)
  • 3 eggs
  • 1 c. water
  • ½ c. vegetable oil
  • 2½ T. poppy seeds
  • Cinnamon sugar – I use 1 T. cinnamon and 8 T. sugar, but you can adjust according to your preferences.

Directions :

Preheat oven to 350ºF.

Grease (with Crisco or Baker’s Joy) and “flour” a Bundt pan with cinnamon sugar.

Mix cake and pudding mixes, eggs, water, oil, and poppy seeds for 3 – 4 minutes; scrape down bowl and mix an additional 30 seconds.

Pour evenly into Bundt pan.

Bake 20 minutes. Remove pan from oven, evenly sprinkle the top of the partially cooked batter with more cinnamon sugar, and return pan to oven. Cook another 20 – 25 minutes, until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, and then finish cooling on a rack.

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