Posted on

Sly’s Poppy Seed Cake

Cake

Family’s Favourite

This has been one of our family’s favourite cake. It’s so moist, it melts in your mouth. It is my go-to-cake when needed fast. The best thing about this is that it is so easy to make and fast.

Poppy Seed Cake

It only takes several ingredients

One of my talents is not cooking or baking but I love to bake when I’m in the mood to do it. I can be in the kitchen all weekend (when I’m in the mood – unfortunately). It just isn’t my passion, to be perfectly honest. 

But, I have made my share of cake pops, cupcakes and fondant cakes.  Maybe I’ll post some pics in a post if you want to see.  There were some yummy cupcakes I made with delicious frosting on top.

This cake is a classic in our household.  It doesn’t last very long.  My husband asked permission to take a piece or 2.  The kids just took 🙂 I hope there is enough for tomorrow.

Hope you enjoy this delicious cake. I know we have.  You really cannot go wrong …

Sly's Poppyseed Cake
Yield: 10-12

Sly's Poppyseed Cake

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This has been one of our family's favourite cake. It's so moist, it melts in your mouth. It is my go-to-cake when needed fast. The best thing about this is that it is so easy to make and fast.

Ingredients

  • 1 box Golden Cake Mix
  • 1 box Vanilla Instant Pudding Mix
  • 1 Cup Vanilla Yogurt
  • 1/2 Cup Vegetable Oil
  • 1/3 Cups Poppyseeds
  • 4 Large eggs

Instructions

  1. Place rack in centre of oven and preheat oven to 350 deg. Lightly mist a 10" tube pan with vegetable oil / or butter then dust with flour.
  2. Place cake mix, pudding mix, poppy seeds, yogurt, oil and eggs in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop mixer and scraper down the sides. Increase mixer speed to medium and beat 2 minutes. Batter should look well combined and thickened. The poppy seeds should be well incorporated. Pour batter in prepared pan, smoothing out with rubber spatula. Place in oven.
  3. Bake until golden brown and springs back when lightly pressed, 35-40 minutes. Remove pan from oven on wire rack for 20 minutes to cool. Run a long sharp knife around edge and invert on rack. Then invert it onto another rack or plate so cake is right-side up. Cool for 30 minutes more.

Nutrition Information:


Amount Per Serving: Calories: 200