Poppy Seed Cake

4.5
(6) 5 Reviews
Prep Time
15
min.
Total Time
2
hr.
30
min.
Servings

16 servings

What You Need

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Make It

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  • Preheat oven to 350°F. Beat cake mix, dry pudding mix, eggs, sour cream, dressing, sherry and poppy seed with electric mixer on medium speed until well blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
  • Mix powdered sugar, milk, orange juice, butter and orange zest until smooth; drizzle over cake. Store in airtight container at room temperature.
Please use alcohol responsibly.

Substitute

Prepare as directed, except substitute JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and MIRACLE WHIP Light Dressing.

Substitute

Substitute orange juice for the cream sherry.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 70mg
Sodium 400mg
Carbohydrate 45g
Dietary fiber 1g
Sugars 30g
Protein 4g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Karen1126 |

    Very good, moist, everyone loved it.

  • wanda4475 |

    very good

  • lmeyd |

K:1348 v0:51337

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