Ingredients

The following ingredients have 432 Servings
  • 1 pkg. golden vanilla cake mix
  • 1 pkg. (3.4 oz) dry instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1 cup light sour cream
  • 1/2 cup canola oil
  • 1 tsp. butter flavoring (found with the extracts at the store)
  • 1 tsp. almond extract
  • 1/4 cup poppyseeds
  • glaze
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/4 tsp butter flavoring
  • 1/4 tsp almond extract
  • 1-2 Tbsp orange juice

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream, canola oil, butter flavoring, and almond extract. Beat with a hand mixer for 2 minutes. Batter will be thick.
  • Add the poppyseeds and blend until well combined.
  • Place batter in prepared (grease or grease and flour if needed) mini bundt pans. I find it works best to place the batter in a gallon sized freezer bag. Then snip off the corner and pipe the batter into the pans. Fill the pan 2/3 full with batter. (Since I only have one mini bundt pan, I had to do this 3 times to get the 36 cakes)
  • Bake at 350 for 10-12 minutes.
  • Allow cakes to cool for 2 minutes and then remove from the pan and place on a cooling rack to cool completely.
  • In a bowl combine the glaze ingredients until well blended and drizzle over cooled cake 1 hour before serving allowing glaze to set.