Tempting Lemon Poppy Seed Bundt Cakes
- 1 box white cake mix
- 1 cup water
- ½ cup canola oil
- 4 eggs
- 1 small box instant Coconut Cream OR Lemon pudding mix (I used lemon...but sometimes,I like coconut cream just to be different)
- 4 T. Poppy Seed (make sure it hasn't expired)
- Glaze
- 2 cups Powdered Sugar
- 3 T. Liquid (milk, lemon juice) (more or less to desired consistency)
- ½ tsp. vanilla (optional)
- Mix together dry ingredients; add water and oil.
- Add eggs, one at a time, beating well after each addition.
- Pour batter into a well-greased and floured bundt pan (I always use Baker's Joy). Bake at 350 for 40-45 minutes.
- Allow cake to cool in pan for 15 minutes before removing.
- For glaze: Mix ingredients until smooth. Drizzle over the top of your bundt cake and let run down both sides.
- These can also be made in the mini bundt pans, just fill the pans about ⅔ full and cut the baking time to about 18-20 minutes. Check for doneness.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/10/tempting-lemon-poppy-seed-bundt-cakes/
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