Wednesday, October 19, 2011

Mom's Poppy Seed Cake

My Mom made this at least twice a month growing up.  I absolutely loved it!  That really isn't saying much because I was 302 lbs. at one time in my life, and I really enjoyed just about any food you put in front of me.  That being said, I promise this is delicious and yummy!  It's cinnamon and sugar crisp texture on the outside of the cake makes it to die for!  One bite and you'll be hooked!  Try to not eat the entire thing after the 1st piece!

1 box Yellow Cake Mix
1/2 cup Vegetable Oil
1 cup water
4 Eggs
1 small pkg. instant Vanilla Pudding
3 Tbsp. Poppy Seed
Cinnamon and Sugar

Preheat oven to 375 degrees.

Mix all ingredients on low for 15 min. 

While the cake is mixing, you are going to mix your cinnamon and sugar.  I normally use 1/2 cup of sugar, to about 3 Tbsp. of Cinnamon.  You want the consistency of what you would put on toast.  Then you grease a Bundt pan and dump the cinnamon and sugar inside.  You're going to work the cinnamon and sugar around the pan (like you would dust a pan with flour) until all the grease is completely covered, thus your pan is completely covered in cinnamon and sugar.

After the cake has mixed in your mixer for 15 min. dump it into your bundt pan.  Place a 9x13 cookie sheet on the rack in your oven below the one the cake will be sitting on.  Then place your cake in the oven.  Bake for 45 minutes. 

Remove from oven and let sit for about 5-8 min. before dumping the cake upside down out of the pan onto a cooling rack.  Let cool (if you can) or just eat it up.  Enjoy!!

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