This delightful Poppy Seed Cake is a nostalgic favorite made using a boxed yellow cake mix and instant pudding for extra moisture and flavor. Poppy seeds add texture and a nutty aroma, while coconut pudding gives it a tropical twist. Easy to mix and baked in a tube pan, it's the kind of quick yet crowd-pleasing dessert that's perfect for gatherings, potlucks, or family dinners. The simplicity of ingredients and method belies the rich flavor and soft crumb this cake delivers.
Ingredients
- 1 pkg yellow cake mix
- 3.4 oz instant coconut pudding mix (1 package)
- 4 eggs
- 1 cup vegetable oil
- 1 cup hot water
- ⅓ cup poppy seeds
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease a tube pan thoroughly.
Step 2: Combine Ingredients
- In a large bowl, combine yellow cake mix, coconut pudding mix, eggs, oil, hot water, and poppy seeds.
Step 3: Mix Batter
- Beat the mixture on medium speed for 5 minutes until smooth and well combined.
Step 4: Pour and Bake
- Pour batter into prepared tube pan. Bake at 350°F for 50–60 minutes or until a toothpick inserted comes out clean.
Step 5: Cool and Serve
- Let cake cool in pan for 10–15 minutes before turning out onto a rack. Cool completely before slicing.
Tips
- Substitute vanilla or lemon pudding for coconut if preferred.
- Add 1 tsp almond extract for a fragrant twist.
- Dust with powdered sugar before serving for a classic look.
- Bake in two loaf pans instead of a tube pan; reduce time to 45 mins.
- Drizzle with a light lemon glaze for a citrus touch.
Nutrition
Calories: 390kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 340mgPotassium: 80mgFiber: 1gSugar: 22gVitamin A: 150IUCalcium: 80mgIron: 1.3mg
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