Light Poppy-Seed Bundt Cake
From SD Union Tribune Nutrition Info: 249 calories, 9 g fat, 2 mg cholesterol, 356 mg sodium, 37 g carbohydrates, 4 g protein, 1 g fiber.
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- 1 Yellow Cake Mix
- 1/2 cup(s) Sherry
- 1/2 cup(s) Water
- 1 Egg
- 3 Eggwhites
- 2 tablespoon(s) Canolo oil
- 1 package(s) 4-serving size sugar free instant vanilla pudding
- 1 cup(s) Light sour cream
- 1/4 cup(s) poppy seeds
- powdered sugar
- Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray, sprinkle with flour.
- Combine the cake mix, sherry, water, egg and egg whites, oil, pudding mix and sour cream. Beat for 2 minutes. Add the poppy seeds and beat for another minute.
- Spread into pan; bake for about 45 minutes.
- Cool for 10 minutes in pan, then turn onto serving platter to cool. Sprinkle with powdered sugar.
This recipe is a personal recipe added by Tamisueyou1 and has not been tested or endorsed by MyRecipes.
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Light Poppy-Seed Bundt Cake Recipe at a Glance
- COURSE: Desserts