Almond Poppy Seed Bundt Cake

Almond Poppy Seed Bundt Cake

Wow, this Almond Poppy Seed Bundt Cake is fabulous. It has many fine qualities I would love to point out to you, right at this very moment.

It has a moist, spongy like texture on the inside with a slightly crispy exterior.

The flavor is sweet, with a hint of almond.

It is even better the second or third day, which means you can make this in advance with no worries what so ever.

It only takes about 15 minutes of prep work to make it happen, 35 minutes in the oven, and then a  few shakes of a hens paw later, ladies and gentlemen,  you will be in Poppy Seed Heaven.

Did you know there was such a place?

Me either…but if there is…this cake would be there, baby. It most surely would.

Now, let me show you how to make it happen!

Almond Poppy Seed Bundt Cake from Jamie Cooks It Up!

Almond Poppy Seed Bundt Cake

Time: 15 minutes prep + 35 minutes baking
Yield. 12 servings
Recipe slightly adapted from my sweet mother in law Jill Eskelson Lee

1 yellow cake mix
1 (3.4 ounce) instant vanilla pudding mix
4 eggs
1 C water
2/3 C canola or vegetable oil
1/3 C poppy seeds
1/2 tsp almond extract

1 1/2 C powdered sugar
1-2 T milk
1/2 tsp almond extract
dash salt

1. Preheat your oven to 350 degrees.
2. Grab 1 box yellow cake mix and 1 box instant vanilla pudding. Place the contents of each box into your stand mixer or medium-sized mixing bowl.


3. Add four lovely eggs to mixing bowl.


Pour in 1 cup water,


2/3 cup canola or vegetable oil,


1/3 cup poppy seeds,


and 1/2 teaspoon almond extract.
4. Beat the batter on low for 2 minutes. Scrape the sides of the bowl and beat for an additional 3 minutes on medium speed. The batter should be nice and glossy.


5. Spray a bundt pan with cooking spray. I recommend this wonderful Bakers Joy cooking spray that comes with flour mixed right into the spray. It really helps the cake come out in one lovely piece.


6. Pour the beautiful batter into the bundt pan, pop it into the oven and let it bake for 35 minutes, or until a toothpick inserted into the center comes out clean.


7. Let the cake cool on the counter for 5-10 minutes.


7. Place a cooling rack over the top of the pan…


and invert the pan, allowing the cake to rest and cool on the rack for 10 minutes.


8. To make the glaze pour 1 1/2 cups powdered sugar into a small mixing bowl. Add 1-2 tablespoons milk, 1/2 teaspoon almond extract and a dash of salt. Whisk it all together with a fork until it’s well combined. Add a bit more milk if it’s too thick and more powdered sugar if it’s too thin.

***Please Note: These pictures show only half as much glaze as I have included in the ingredient list. Once I had all he pictures taken I felt like it still needed more glaze. I like glaze. I am a glaze lover, if you will. I added another round of glaze and it was perfect. So, don’t be worried if it looks like you have a lot more glaze to work with than is shown in the pictures. You are right on track. Just follow the ingredient list and you will be fine. Unless you are a glaze hater. Then hang your head in shame by all means, leave the glaze off.  No hard feelings here. It will still be fabulous. ***


9. Drizzle the glaze over the top of the slightly warm bundt.

Almond Poppy Seed Bundt Cake from Jamie Cooks It Up

Like so…

Almond Poppy Seed Bundt Cake

Slice and enjoy! Cover leftovers tightly with plastic wrap.

Post a comment!


  1. 1
    February 19, 2014 at 3:12 pm

    My family makes this cake except we use a cherry chip cake mix and tint the glaze pink. SO GOOD!

  2. 2
    February 19, 2014 at 4:43 pm

    Do you think Nutmeg instead of almond extract would work?

  3. 3
    February 19, 2014 at 5:44 pm

    It’s also delicious done with lemon pudding and lemon in the glaze!! YUMM!!!

  4. 5
    February 19, 2014 at 7:50 pm

    Why must you make everything look so delicious!? lol 🙂 Another recipe I can’t wait to try! 🙂

  5. 6
    February 20, 2014 at 7:02 am

    I tried this recipe last night and it was delicious. It was very moist and my family loved it.

  6. 7
    Patricia Mapley
    February 21, 2014 at 6:33 pm

    WOW!! Excellent cake ~~ moist, flavorful, beautiful~~not to mention EASY to make. I will be making this often.

  7. 8
    February 25, 2014 at 4:56 pm

    I make a similar cake all the time. No almond extract and instead of oil, I use 1/2 c. sour cream. SO GOOD!

  8. 9
    Peggy Gibbons
    February 26, 2014 at 10:40 pm

    I made this cake a few days ago and it’s been hard to limit myself with it. My husband LOVES it, too. I love almond and poppyseeds together in baked goods, so I had to give this a try. It was very moist and flavorful. Another keeper!

  9. 10
    Jennifer Ugarte
    June 5, 2016 at 5:47 pm

    Hi! This sounds so good! Any idea how to adjust the baking temperature and time if I need to make two?


  10. 11
    November 28, 2016 at 8:30 am

    This looks fantastic. If I make it a few days ahead of time, what is the best way to store the cake? Do I need to refrigerate it if I put the glaze on since it contains milk? Thank you!!

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