Poppy Seed Cake

This Poppy Seed Cake is good anytime, but I especially like to serve it for brunch. It’s an old recipe from my days in Dallas, Texas. After I graduated from college I moved to Dallas to work as a buyer for Sanger Harris Department Store. My friend, Barbara, and I worked together and later roomed together. Like me, Barbara enjoyed cooking, loved to throw a fun party, and together we hosted some legendary celebrations. Barbara became known for this Poppy Seed Cake and used it as a form of job security. Whenever company executives visited her department she would serve this cake. Of course it was a huge hit and certainly got her noticed by top management. You never know what a simple Bundt cake can do!

  • 5 eggs
  • ½ cup canola oil
  • 1 cup orange juice
  • 1 teaspoon vanilla
  • 1 box white cake mix
  • 1 box vanilla pudding
  • 3 tablespoons poppy seeds
  • Butter, cinnamon and sugar for dusting

Preheat oven to 350 degrees. Spray Bundt pan with a non stick spray and grease Bundt pan with butter then dust lightly with cinnamon and sugar. In the bowl of an electric mixer mix together eggs, oil, orange juice, and vanilla until combined. Add cake mix, pudding, and poppy seeds and beat until combined scraping down the side of the mixing bowl if needed. Pour cake batter into prepared Bundt pan and bake for 45 minutes or until toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool. Sprinkle cake with more cinnamon and sugar.

Note: this cake freezes well.