This has been in my mom’s recipe box for as long as I can remember. The cream sherry is what makes this cake so special – it can be made without, but it just would not taste the same to me. We usually baked it just as a bundt cake with confectioners sifted on top, but I recently baked them as cupcakes, and they domed beautifully!


  • 1 pkg yellow cake mix
  • 1 pkg vanilla pudding
  • 4 eggs (room temp)
  • 1 cup sour cream
  • 1/2 cup oil
  • 1/2 cup Cream Sherry
  • 1/2 cup dry poppy seed


  1. Combine all ingredients and mix at medium speed for 5 min. Bake at 350 until done.


kimelderbarton Says... 2010-11-15 13:45:05

I've never heard of Cream Sherry. Any particular brand that you use? Do you purchase it at the liquor store? Thanks.

Debcent Says... 2010-11-15 15:51:17

I also never heard of cream sherry. Please explain, Would love to try recipe but need clarification. Thank you

Maria46 Says... 2010-11-15 18:36:13

Is the vanilla pudding the instant kind? Thanks!

sav421 Says... 2010-11-16 10:00:53

Re: the Cream Sherry - it is a sweet, dessert wine which would be found in the liqour aisle. The brand I have on hand now is Sheffield Cellars by Ernest & Julio Gallo, but growing up my mom always used Harvey Bristols Cream Sherry.

Re: the pudding - use the instant kind (small box), but only if the cake mix does not already contain pudding in it. If the cake mix does contain pudding, or is a Moist variety, then do not use the pudding mix. Sorry - meant to clarify that in the original post.

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