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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1 (18.25 ounce) package
orange cake mix
1 (15 ounce) can
100% pure pumpkin
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!
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!
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!!!
Great cake-moist, not too sweet.
Simple, moist, not too sweet.
Good cake--added craisins-yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange-Pumpkin Poppy Seed Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 62
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