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.
- 15.25 ounce package yellow cake mix
- 3.4 ounce package instant butterscotch pudding
- 4 eggs
- ½ cup vegetable oil
- 1 cup warm water
- ¼ cup poppy seeds
- 2 to 3 tablespoons powdered sugar
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 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.
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