Pumpkin Orange Poppy Seed Cake

Cake

Pumpkin Orange Poppy Seed Cake

Level

Easy

Prep

7 minutes

Cook

35 minutes

Servings

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.

KEY INGREDIENTS

Libby's

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin 15 oz

NET WT 15 oz (425 g)

INGREDIENTS

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

MAKE IT

Step 1

Preheat oven to 350° F. Grease and flour 12-cup Bundt pan.

Step 2

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.

Step 3

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.

Step 4

Combine powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth. Drizzle over cake.

VARIATIONS

If using 29oz Libby’s Pure Pumpkin

Double all ingredients

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