Strawberry Poppy Seed Bundt Cake

From: Jenn@eatcakefordinner


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.