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Butterscotch Poppy Seed Bundt Cake

This classic cake mix recipe is just as tasty today as ever. Butterscotch Poppy Seed Bundt Cake is a great choice for your next potluck, staff meeting, or school function.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 278kcal

Ingredients

  • 15.25 ounce package yellow cake mix
  • 3.4 ounce package instant butterscotch pudding
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup warm water
  • 1/4 cup poppy seeds
  • 2 to 3 tablespoons powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Coat a bundt pan (don't miss the sides and inner cone) with non-stick cooking spray.
  • In a large mixing bowl blend cake mix, pudding mix, eggs and oil with an electric mixer just until moistened. Add warm water and poppy seeds and blend again for abut 2 minutes. Transfer batter to the prepared bundt pan. Bake at 350 degrees F for 35 to 40 minutes, or until toothpick inserted into center of cake comes out clean.
  • Remove from oven and allow to cool for 10 minutes in the pan. Invert over a serving platter. Dust with powdered sugar before serving.

Nutrition

Serving: 1slice | Calories: 278kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 336mg | Potassium: 52mg | Fiber: 1g | Sugar: 23g | Vitamin A: 79IU | Calcium: 114mg | Iron: 1mg