Glazed Poppyseed Bundt Cake

Glazed Poppyseed Bundt Cake is a cake recipe built around yellow cake mix, poppyseeds and pineapple or orange juice. Plan on 12 Servings and about 60 minutes.

• Yield 12 Servings
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

Cake

• 1 yellow cake mix
• 1 (3.5-ounce) box instant vanilla pudding
• 1 tablespoon poppyseeds
• ½ cup pineapple or orange juice , (I used pineapple)
• ½ cup oil
• 1 cup ( 227 g ) sour cream , I use reduced fat
• 4 large eggs

Glaze

• 1 cup ( 212 g ) sugar
• ¼ cup water
• ½ cup ( 113 g ) butter

Instructions

1. 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.
2. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don’t overbake).
3. When the cake is about 10 minutes from being done start the glaze.
4. 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. Optional: dust top of cake with powdered sugar.

Cool the layers before you stack them.