Lemon Frosted Poppy Seed Bundt cake

Name: Lemon Frosted Poppy Seed Bundt cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 or more depending on portion size
Cuisine: American
Ingredients: 1 box lemon cake mix; 1 c apple sauce; 1 small box lemon pudding & pie filling, instant; 3 large eggs room temperature; 1 Tbsp poppy seeds; 1 c milk, i used evaporated; 2 tsp lemon extract; 1 c sour cream, room temperature; 1/3 c canola oil or vegetable oil; yellow & green candies as garnish; 1 tsp poppy seeds, optional (used as garnish); TART & TANGY LEMON FROSTING; 1 stick butter, softened; 1 lb box powdered sugar; 2 tsp lemon extract; 5 Tbsp lemon juice; few drops yellow food color if desired; 2-3 Tbsp evaporated milk; 1 small box instant lemon pudding & pie filling

By Rose Mary Mogan
@cookinginillinois

This is a quick, simple & easy way to make a Lemon Poppy Seed Bundt cake.

It's moist & tasty, tart & sweet from the pucker in your mouth Lemon frosting.
This is the last post of ALL OF THE RECIPES FEATURED AT THE Hooker Ladd/ Community Reunion in Pine Bluff, Arkansas, during the Labor Day weekend of 2013.

It was very well received, everyone that had some really liked the lemony flavor.

Doesn't get much simpler than this. I didn't know how well it would be received at the community reunion, so I chose to make a smaller version using boxed cake mix. But made the frosting from scratch.

Rating:

★★★★★ 2 votes5

Comments:

8 Comments

Serves:

8 or more depending on portion size

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 box

lemon cake mix
1 c

apple sauce
1 small

box lemon pudding & pie filling, instant
3 large

eggs room temperature
1 Tbsp

poppy seeds
1 c

milk, i used evaporated
2 tsp

lemon extract
1 c

sour cream, room temperature
1/3 c

canola oil or vegetable oil
·

yellow & green candies as garnish
1 tsp

poppy seeds, optional (used as garnish)
TART & TANGY LEMON FROSTING
1 stick

butter, softened
1 lb

box powdered sugar
2 tsp

lemon extract
5 Tbsp

lemon juice
·

few drops yellow food color if desired
2-3 Tbsp

evaporated milk
1 small

box instant lemon pudding & pie filling
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How to Make Lemon Frosted Poppy Seed Bundt cake

Step-by-Step

This is the pan I used to bake the cake, it is called a DIMENSIONS BELLE PAN, AND HAS AN 11 CUP CAPACITY, ENOUGH FOR THIS RECIPE. Preheat oven to 350 degrees F. I ordered this pan from Amazon.
These are some of the main ingredients that were used in the cake.
Empty cake mix, eggs, oil, pudding, milk and poppy seed into mixing bowl, and beat together till blended.
Then add the applesauce and sour cream and lemon extract, then beat again till blended.
Prep cake pan by spraying with bakers Joy, or greasing with butter and dusting lightly with all purpose flour. Remove any excess flour. Then pour cake batter into pan. Make sure there is at least 1 1/2 to 2 inches below the top of the cake pan to allow for the cake to rise.
Place cake in center of preheated 350 degrees F. oven and bake for approximately 40 minutes or until toothpick inserted into center of cake comes out clean.
Remove from oven when done, and allow to sit for about 10 minutes, until cake pulls away from side of cake pan.
Invert cake onto cake board, platter or cooling rack & allow to cool completely before frosting..
Frost with store bought frosting or make your own, it is much better and has much more flavor. Do as I did by creaming butter with powdered sugar, & instant pudding mix, and beat till blended. Add the lemon juice and yellow food color & 2 teaspoons of lemon extract if desired, beating well to blend. Then add enough evaporated milk, one tablespoon at a time, until it reaches the spreading consistency you desire. Frost cooled cake, Garnish if desired, slice, serve & enjoy. Sprinkle a few poppy seeds over top of cake after it has been frosted if desired.