Ingredients for Orange Pumpkin Poppy Seed Cake
- Yellow Cake Mix
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 2-3 tablespoons orange juice (for glaze)
- Poppy Seed
- 2 cups powdered sugar
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How to Make Orange Pumpkin Poppy Seed Cake
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, combine one 15.25-ounce box of spice cake mix, 1 (15-ounce) can pumpkin puree, 3 large eggs, and 1/2 cup orange juice.
- Beat on low speed until just moistened, then beat on medium speed for 2 minutes.
- Stir in 2 tablespoons poppy seeds until evenly distributed.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the wire rack to cool completely.
- For the glaze: Sift 2 cups powdered sugar into a small bowl.
- Gradually whisk in 2-3 tablespoons of orange juice until a smooth, pourable glaze forms. Add more orange juice, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to set before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
107g
Fat
4g
Carbs
13g
