It’s Dessert Week at iambaker!  This week I am sharing five incredible and unique fall desserts that are a perfect alternative to pumpkin pie and would be an ideal addition to any Thanksgiving gathering! This Vanilla Poppyseed Cake with Raspberry Topping is a delicious and beautiful treat. You may also enjoy my Cream Cheese Pound Cake!

Vanilla Poppyseed Cake with Raspberry Topping #dessertweek #thanksgiving

Vanilla Poppyseed Cake with Raspberry Topping

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
The classic cake never goes out of style!



  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3/4 cup vegetable oil Substitutions
  • 4 eggs
  • 4 teaspoons McCormick® Pure Vanilla Extract
  • 2 tablespoons McCormick® Gourmet Collection Poppy Seed


  • 1/3 cup confectioners' sugar
  • 1/3 cup water
  • 1 tablespoon butter
  • 2 teaspoons McCormick® Pure Vanilla Extract

Raspberry Topping

  • 1 package 10 ounces frozen raspberries in light syrup, thawed
  • 1/4 teaspoon McCormick® Pure Vanilla Extract


  • Preheat oven to 325°F. Generously grease and flour 12-cup Bundt pan


  • Mix flour, granulated sugar, baking powder and salt in large bowl.
  • Add milk, oil, eggs, and vanilla.
  • Beat with electric mixer on low speed 30 seconds, scraping sides of the bowl.
  • Beat on medium speed 3 minutes.
  • Gently stir in poppy seed. Pour into prepared pan.
  • Bake 40 to 50 minutes or until a toothpick inserted in center comes out mostly clean.


  • Mix all ingredients in small saucepan. Bring to boil on medium heat.
  • Reduce heat to low; simmer 1 minute.
  • Remove cake from oven. Pierce cake surface deeply with a fork, about every inch.
  • Spoon half of the glaze over hot cake in pan.
  • Let stand 10 minutes. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool completely before serving.

Raspberry Topping

  • Mix raspberries and vanilla. Spoon sauce over each slice of cake before serving

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Vanilla Poppyseed Cake with Raspberry

Vanilla Poppyseed Cake with Raspberry Topping

Bundt cakes are not something I have ever been interested in making.  I don’t even have a rational reason as to why they are hanging out at the bottom of my want-to-make list.   My bundt perception shifted, and I suddenly wanted (very badly!) to try my hand at making one.

Vanilla Poppyseed Bundt Cake


This bundt was a wonderful combination of so many things.  A light and fragrant vanilla cake peppered with black poppy seeds and covered in the sweetest glaze.

Paired with a slightly tart raspberry topping and it’s officially tastebud overload.

Poppyseed Bundt Cake with Vanilla Glaze


As an aspiring food photographer, I can’t help but also love the color contrast.  The bright white and black contrasted with the deep red of the bursting berries.  It makes my mouth water!  Granted.  I have actually tasted this yummy cake so maybe it’s just my mind recalling the fabulous flavors.

Poppyseed Cake with Raspberry Topping

I am officially converted into a Bundt Cake fan.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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