Don't wait for the holidays to indulge in this simple but elegant and delicious Pumpkin Orange Poppy Seed Cake. Moist and with just the right touch of citrus, this pumpkin creation studded with poppy seeds is as pretty as it is tasty.
- 1 pkg. (18.25 oz.) yellow cake mix
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 3 large eggs
- 2/3 cup orange juice
- 1/4 cup poppy seeds
- GLAZE (recipe below)
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.
COMBINE cake mix, pumpkin, eggs and orange juice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Add poppy seeds; mix until blended. Pour into prepared Bundt pan.
BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Drizzle with Glaze.
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.
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Pumpkin Orange Poppy Seed Cake
This is a wonderful cake and so easy to make. I made two of them last year in a traditional bundt pan and put them together bottom to bottom to form a pumpkin. It not only makes a wonderful dessert but also acts as a centerpiece for the dessert table.
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