Pumpkin Orange Poppy Seed Cake
12 to 16 servings
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.
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
- Nonstick cooking spray
- 1 tablespoon all-purpose flour (for dusting Bundt pan)
- 1 package (18.25 ounces) yellow cake mix
- 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- 3 large eggs
- 2/3 cup orange juice
- 1/4 cup poppy seeds
- 1 1/2 cups sifted powdered sugar
- 2 to 3 tablespoons orange juice
Preheat oven to 350° F. Grease and flour 12-cup Bundt pan.
Combine cake mix, pumpkin, eggs and 2/3 cup 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.
Combine powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth. Drizzle over cake.
If using 29oz Libby’s Pure Pumpkin
Double all ingredients