April 29, 2017

Strawberry Poppy Seed Bundt Cake

So . . . it totally snowed yesterday, here in Utah, and it's May on Monday.  That is crazy.  This time of the year is NOT for snow, it's for warm sunshiny weather.  All of my fruit trees have already started blooming and snow is the last thing you want, because you don't want it to freeze the blossoms.  Hopefully they are all okay. 

To help me think of Spring and Summer and warm weather, I made a super yummy Strawberry Poppy Seed Bundt Cake and covered it in vanilla frosting and fresh strawberries.  
This cake is SO DANG GOOD and SUPER EASY TO MAKE.  You just dump all the ingredients into one bowl, all at once, stir it up and bake.  It is extremely moist and has a wonderful strawberry flavor.  The chopped strawberries on top add a burst of fresh berry flavor and the vanilla frosting is a great sweet addition.

I did use store-bought frosting and I actually really like store-bought frosting.  It's hard for me to not sit and eat it by the spoonful, but if you really do not want to use store-bought, feel free to use homemade.  I have plenty of homemade frosting recipes on this site that would work great, but you will want to cut most of these recipes in half (Cream Cheese Frosting, Almond Buttercream, Marshmallow Frosting, White Chocolate Ganache or Strawberry Whipped Cream).   


Strawberry Poppy Seed Bundt Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) pkg. strawberry cake mix
1 (3.4 oz.) box instant vanilla pudding mix
3/4 c. water
3/4 c. vegetable or canola oil
4 large eggs
1 c. sour cream or plain greek yogurt
1 tsp. vanilla extract or strawberry extract
2 Tbl. poppy seeds

For serving:
1/2 (16 oz.) container vanilla frosting
1/2 c. chopped strawberries

Preheat oven to 350 degrees.  Grease and flour a large bundt pan very well; set aside.  Add the dry cake mix, dry pudding mix, water, oil, eggs, sour cream or yogurt, vanilla and poppy seeds to a large bowl and whisk together until well combined.  Pour into the prepared bundt pan and smooth out evenly.  Bake in preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10-15 minutes.  Then, invert to a cooling rack and cool completely.

When completely cooled, spread vanilla frosting over the entire cake and top with fresh chopped strawberries.  Slice and serve.



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11 comments:

  1. This cake looks so pretty. I really like the idea of adding Poppyseed s to strawberries, but then I'm a big Poppyseed fan. Such a gorgeous colour and very tempting. I hope it warms up for you soon

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    1. I'm totally a big poppy seed fan too :) Thanks!

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  2. This really is so delicious! My very particular kid devoured it and, as if you, came back for seconds.

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    1. Yay!!! That is so good to hear. Thanks for letting me know :)

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  3. This is beautiful and sounds delicious! I'm making this. Thanks

    Linda

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  4. I love poppy seeds. It never occurred to me to add them to anything but lemon cake. You've opened up a whole new world and probably created a monster. Thank you!

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  5. This looks delicious! My question is what's your favorite store bought frosting? Love to eat it from the container with a spoon too......

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    1. Vanilla!!!! There is a generic brand at my local grocery store that I love. OR, I love cherry spread over graham crackers. What's your fave?

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  6. Just pinned this to my dessert board on Pintrest and I cannot wait to try it! I love desserts but am not a fan of really heavy or rich desserts and this looks like it would be a perfect fit for me! And another reason to use my bundt pan!

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