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.

Yield: 12 servings
Community Recipe from

Ingredients

  • 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

Preparation

  1. Preheat oven to 350 degrees. Spray bundt pan with non-stick cooking spray, sprinkle with flour.
  2. 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.
  3. Spread into pan; bake for about 45 minutes.
  4. Cool for 10 minutes in pan, then turn onto serving platter to cool. Sprinkle with powdered sugar.
February 2013

This recipe is a personal recipe added by Tamisueyou1 and has not been tested or endorsed by MyRecipes.

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