orange-pumpkin-poppy-seed-cake

Orange-Pumpkin Poppy Seed Cake

6 Reviews Add a Pic
  • Prep

    12 m
  • Cook

    28 m
  • Ready In

    40 m
SCENT4U
Recipe by  SCENT4U

“This is a great layer cake for lovers of orange, pumpkin, and poppy seeds. It's also easy to make and moist. Frost with a cream cheese icing to complement the flavors.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. Beat the cake mix, eggs, and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin. Stir in the poppy seeds. Pour the batter into the prepared pans, dividing evenly.
  3. Bake in preheated oven until the top springs back when lightly touched, 28 to 31 minutes. Cool in pans for 10 minutes, then remove and place on wire racks to cool completely.

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Reviews (6)

Rate This Recipe
KOOLTEACH
17

KOOLTEACH

This is a good starter recipe for me. I did make some changes for my personal and family's tastes. I used the zest from two oranges (some zest reserved for the glaze I made) and their juice in place of bottled juice. It was just the ticket to mask the cake mix taste and make this taste like a fresh, homemade, from-scratch cake. I used a bundt pan and instead of cream cheese frosting, I used a glaze of confectioner's sugar, a tad of butter, and some of the zest and juice. DELICIOUS! Definitely a keeper!

Carrie
9

Carrie

I made the mistake of not reading this properly before I told my daughter-in-law I was bringing a orange/pumpkin breakfast loaf for our weekend visit! I went ahead with it and super happy I did! This made a fabulous loaf (I didn't ice it) so incredibly moist and delicious!

cooker
9

cooker

This is our new family favourite cake! I mistakenly made it the first time with too much pumpkin and it resulted in a delicious, moist, "cheesecake" - like dessert. I make it both ways now... and to ice it I simply whip cream cheese and icing sugar and then fold in whipped fresh cream.... out of this world!!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 38 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

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Poppy Seed Bundt Cake III

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Grandma Cathy's Pineapple Poppy Seed Cake