Pal's Pineapple Poppyseed Cake
Delicious poppyseed cake that forms its own yummy brown sugar crust while baking! Great anytime for dessert or a snack.
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!