Orange Pumpkin Poppy Seed Cake – a delicious recipe with CAKE, yellow cake, pumpkin, eggs, orange juice, poppy seed. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Grease and flour as 12-cup bundt pan.
3
Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
4
Beat on low speed until moistened and then beat on medium speed for 2 minutes.
5
Add poppy seeds and mix until blended.
6
Pour into prepared bundt pan.
7
Bake for 35-40 minutes or until pick inserted in center comes out clean.
8
Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
9
*****FOR GLAZE****.
10
Sift the powdered sugar until fine.
11
Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
12
Drizzle glaze over cooled cake and allow to set up before serving.
324
kcal
Calories
8
g
Fat
57
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: CAKE, 1 (18 1/4 ounce) package yellow cake mix, 1 (15 ounce) can pumpkin (100% pure pumpkin), 3 large eggs, and more.
Yes, Orange Pumpkin Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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