Pal’s Pineapple Poppyseed Cake
Pal’s Pineapple Poppyseed Cake is an easy to make, delicious cake that is perfect anytime! A treat that is somewhere in between an actual cake and a sweet bread, I make it all year round to eat at home and to take on the road for lake trips. We enjoy it for dessert by itself or with a scoop of vanilla ice cream. We eat it for breakfast with yogurt and fruit and we also love it for a quick afternoon snack. So good!
This recipe was shared with me many years ago by Pal, a dear friend whose children grew up with mine. She is an amazing cook and this is a recipe of hers that I still bake all the time! I think of her each time my family enjoys this delicious snacking cake!
This Pineapple Poppyseed Cake isn’t too sweet and has a faint pineapple taste; nothing overpowering. The poppyseeds are soaked in unsweetened pineapple juice so the cake has just the right amount of pineapple flavor. Baked in a traditional bundt pan, there is no need for any glaze or topping as it makes its own light crust while baking. Softened butter is used to grease the pan, and then a layer of brown sugar is sprinkled on top of the butter. The result is a sweet, caramelized crust that forms on the outside of the cake. Yum!
Pal’s Pineapple Poppyseed Cake will always be one of my go-to recipes enjoyed by family and friends. We love it especially in the warmer months, at home and at the lake, and it is perfect to take to loved ones any time.
Pal’s Pineapple Poppyseed Cake
Ingredients
- ¼ cup poppyseeds
- 1 cup unsweetened pineapple juice
- 18.25 ounces boxed vanilla cake mix, your favorite brand **you will need to measure from two boxes of cake mixes due to changes in current boxed cake mix sizes
- 1 3.4 ounce box instant vanilla pudding
- 5 eggs lightly beaten
- ½ cup oil I use extra light tasting olive oil in all my baking. NOT extra virgin, but extra light tasting; I use Bertolli brand
- 1 Tablespoon almond extract
- 1 teaspoon vanilla extract
- softened, room temperature butter and brown sugar to prepare baking pan
Instructions
- Soak the poppyseeds for at least one hour in the pineapple juice. I usually soak all morning before baking.
- Preheat oven to 350℉.Take the softened butter and generously grease a bundt pan or round tube cake pan. Make sure that you get any creases or crevices in the pan. Sprinkle the brown sugar throughout the bottom and sides of pan, again making sure all areas are covered well as this will form a delicious crust on the cake.
- Combine poppyseed mixture and next six ingredients in the large bowl of a stand mixer. Using the paddle attachment, mix well until smooth and pour into the prepared cake pan.
- Bake in preheated oven for about 45 minutes; checking the cake after 40 minutes as ovens can heat differently. Cake is done when toothpick inserted into center of cake comes out clean. Cool for about 15 minutes then turn out of pan onto a rack to cool completely. Store covered. Sometimes we eat it warm after turning out of the pan. I just put it directly on a cake plate after it has cooled about 15 minutes in the pan. Enjoy!