Glazed Poppyseed Bundt Cake


Here is another recipe involving citrus.  This one uses orange.  The recipe did say that pineapple would work in place of the orange and I think lemon or lime would also work.  I adapted this recipe slightly from one I found My Sister’s Kitchen.  This cake would be perfect to serve as part of an Easter brunch or breakfast but would as work as a dessert.  Either way it is delicious.  Even my hubby who is not a big poppy seed fan loved it.  My favorite part of poppy seed cake is the sweet crunch glaze. Yum!

If you still need some ideas for your Easter brunch or breakfast, here are a few more recipes that I highly recommend.  This year I’m going to do some form of make ahead french toast.  There are several great ones below on the list.

Tender Sour Cream Waffles – my favorite homemade waffle recipe to make in my Belgian waffle maker.  Love to serve these with Merry Berry Syrup.

Mini German Pancakes – so cute and a fun new way to serve German pancakes.  These are good served with triple berry sauce.

Pain Perdu (AKA French Toast) – a yummy version of french toast.  I especially enjoy the topping made from fresh strawberries, sugar, and orange zest.

Pecan Cream Cheese Stuffed French Toast – french toast stuffed with a cream cheese mixture then served with an almond citrus syrup.  You can stuff the french toast a head of time and keep wrapped in plastic in the fridge until you are ready to dip them in the egg mixture.

Strawberry Stuffed French Toast – another yummy stuffed french toast that uses strawberries.  One on my kids favorites.

Sausage-Peach Filled Puff Pancake – similar to a German pancake and filled with a mixture of syrup, sausage, and peaches – a yummy combination.  You can make the filling ahead of time and warm before serving.

Creme Brulee French Toast – this is made the night before and kept in the fridge.  Just bake in the morning.

Blueberry Sour Cream Pancakes - a yummy way to make blueberry pancakes.

German Apple Pancake – a delicious version of a German pancake that incorporates apples.

Lion House Quiche Lorraine – my all-time favorite quiche.  It has a little lemon in it that really complements the layers of flavors in this dish.

Southwest Egg Puff – so simple and with a little zip from green chilies.  An excellent choice if you want an egg dish with no meat.

Mini Ham Quiches – very easy to make and fun to have a mini version.

Freezer Hash Brown Casserole – you can make this today and keep it in your freezer until right before Easter, then thaw and bake.

Crustless Quiche – another easy dish.  This is one dish I hear from others on all the time about who they love it.

Ham and Cheese Omelet Roll – a fun way to serve up an omelet to 12 people without all the work.  Plus it looks amazing.

Brunch Pizza Squares – a fun and yummy breakfast pizza.

Baked Swiss and Sausage Omelet – another easy way to make an omelet for several people.

Breakfast Casserole – like a strata and made with sausage.

Baked Oven Omelet – like the breakfast casserole above but made with ham.  This one is a family recipe from my mom.

Hash Brown Quiche – a yummy version of a quiche made with hash browns as the base.

Weekend Breakfast Bake - very easy and only 5 ingredients.


Glazed Poppyseed Cake

  • 1 yellow cake mix
  • 1 (3.5 oz) box of instant vanilla pudding
  • 1 tablespoon poppyseeds
  • 1/2 cup orange juice (The recipe also said pineapple juice will work.  I would think lemon and lime would also work)
  • 1/2 cup oil
  • 1 cup sour cream (can use reduced fat)
  • 4 eggs
  1. Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix.
  2. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan.(I found that Pam baking spray works best for this and your bundt will not stick to the pan.  Make sure you get the “baking kind”.)
  3. Bake at 350 degrees for 40-45 minutes (don’t over bake).When the cake is done start the glaze (recipe below).  Allow cake to cool for 10 minutes.
Glaze
  • 1 cup sugar
  • 1/4 cup orange juice (or same juice you used in the cake)
  • 1/2 cup butter (1 cube)
  1. Bring ingredients to a boil and keep bubbling until ready to brush on cake.
  2. One cake has cooled for the 10 minutes, brush the bottom of the cake with some of the glaze.  Then invert cake on to a cooling rack.
  3. Place a cookie sheet under the cooking rack and brush remaining glaze all over the cake.  Allow cake to cool for a little more (about 50 minutes) and then serve.
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