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Glazed Poppyseed Bundt Cake

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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 for glazed poppyseed bundt cake 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!

Glazed Poppyseed Bundt Cake | realmomkitchen.com

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.

These are all recipes that include eggs.

Glazed Poppyseed Bundt Cake | realmomkitchen.com

Here is what you need to make the

Glazed Poppyseed Bundt Cake

  • OIL
  • EGGS

Glazed Poppyseed Bundt Cake

Real Mom Kitchen

5 from 1 vote
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  • 1 yellow cake mix
  • 1 3.5 oz box of instant vanilla pudding
  • 1 tablespoon poppyseeds
  • ½ cup orange juice The recipe also said pineapple juice will work. I would think lemon and lime would also work
  • ½ cup oil
  • 1 cup sour cream can use reduced fat
  • 4 eggs
  • Glaze
  • 1 cup sugar
  • ¼ cup orange juice or same juice you used in the cake
  • ½ cup butter 1 cube


  • Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix.
  • 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".)
  • 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.
  • For the glaze -Bring ingredients to a boil and keep bubbling until ready to brush on cake.
  • 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.
  • 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.
Tried this recipe?Let us know how it was!

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