A photo of a mini lemon poppy seed bundt cake on on a silver wire cooling rack with a lemon glaze on top and fresh berries.

Mini Lemon Poppy seed Bundt Cakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9
Mini lemon poppyseed bundt cakes with a bright lemon glaze and sweet, fresh berries!



  • 1 box lemon cake mix
  • 1 4-serving size 3.4 ounces package Jello lemon instant pudding powder
  • 4 large eggs lightly beaten
  • 3/4 cup water
  • Zest of 1 lemon
  • 1/4 Cup lemon juice
  • 3/4 Cup Sour Cream
  • 1/4 Cup Canola Oil
  • 1 Tablespoons plus 1 Teaspoon Poppy Seeds

Lemon Glaze

  • Zest of 1 Lemon
  • Juice of 1 Large Lemon or more if needed
  • 2 Cups Powdered Sugar


  • 1 Pint Blackberries
  • 1 Pint Raspberries
  • 1 Pint Blueberries
  • 2 Pints Strawberries hulled and chopped
  • 1 Tablespoon Sugar
  • Powdered Sugar for dusting


For the Cake

  • Preheat the oven to 350 degrees.
  • Spray a mini bundt pan with nonstick spray.
  • In a large bowl, whisk together the cake mix and the pudding.
  • Add the remaining ingredients and stir until combined.
  • Pour batter into 7 mini bundt pans (we have to cook 6, flip them out and quickly bake the remaining 3.
  • Bake for 18-22 minutes or until a toothpick comes out clean.
  • Turn out onto a cooling rack to cool.
  • Once cool, drizzle with the glaze and top with berries and a sprinkle of powdered sugar.

For the Glaze

  • Whisk together the zest and juice. Add the powdered sugar, whisking until smooth.

For the Berries

  • Gently fold the berries and sugar together. Set aside to become juicy and sticky.
Nutrition Facts
Mini Lemon Poppy seed Bundt Cakes
Amount Per Serving (1 /2)
Calories 740 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Polyunsaturated Fat 9g
Cholesterol 95mg32%
Sodium 681mg30%
Carbohydrates 145g48%
Fiber 8g33%
Sugar 106g118%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.