In large bowl of electric mixer, combine cake and pudding mixes, eggs, sour cream, water, almond flavoring, butter, and poppy seeds. Blend well on low speed, then beat at medium speed for 5 minutes.
Pour batter into well-greased and lightly floured Bundt pan.
Bake at 350 degrees for about 45 minutes, or until cake tests done. Remove from oven and cool in pan for 15 minutes. Turn out cake onto cake rack and cool completely. Sift a light dusting of powdered sugar over cake, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cake (1883g)|
|Recipe Makes: 1 cake|
|Calories from Fat: 2301 (47%)|
|Amt Per Serving||% DV|
|Total Fat 255.7g||341 %|
|Saturated Fat 77.5g||387 %|
|Monounsaturated Fat 94.9g|
|Polyunsanturated Fat 62.4g|
|Cholesterol 2332.1mg||718 %|
|Sodium 39103.8mg||1348 %|
|Potassium 2887.9mg||76 %|
|Total Carbohydrate 535.9g||158 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 523.6g|
|Protein 119g||170 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4874
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