McCoun Family Poppy Seed Cake Recipe by Linsey Bove

McCoun Family Poppy Seed Cake Recipe by Linsey Bove

By | Favorite Things of Christmas | No Comments

This cake has been a part of my family since long before I was born and part of my life for as long as I can remember. Having been adopted and raised by my grandparents, this special recipe of my grandmother (mom)’s was not only a regular part of our holiday traditions but a special treat I would often come home to on school days just because Mom felt like making it. I was taught to make it at a very young age and have had the simple, 6-ingredient recipe memorized since that time. Mom made sure of that! I have made it quite often over the years for special occasions or simply because I longed for that familiar flavor. This recipe feels so much like home and reminds me so very much of my mother, especially after her death in 2015. I think of her every time I make it, and it is my blessing to share her recipe and her precious memory with all of you. It is wonderful as a dessert all on its own, paired with fruits, served with hot tea or coffee, and even for breakfast!

Linsey McCoun Bove, Middle School Teacher



  • 1 Duncan Hines Butter Golden Cake Mix
  • 1⁄2 Cup Sugar
  • 2/3 Cup Oil
  • 4 eggs
  • 1 small container of poppy seeds (1.25 oz)
  • 1 8 oz. container of sour cream


  1. Preheat oven to 350
  2. Butter a Bundt pan. Be sure to cover every inch.
  3. Spread sugar across every inch of the butter to create a coating.
  4. Mix the cake mix, sugar, and oil.
  5. Add the eggs one at a time, mixing in between.
  6. Mix in the poppy seeds until well blended.
  7. Fold in the sour cream little bits at a time. Make sure it all blends, but do not mix.
  8. Pour mixture into prepared Bundt pan.
  9. Bake at 350 for 45 minutes

Let cool completely before flipping. It is best served the day after baking.