Orange-Pumpkin Poppy Seed Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 20, 2008
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!
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

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Reviewed: Oct. 25, 2010
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!
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Photo by Carrie

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada
Reviewed: Nov. 10, 2009
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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Reviewed: Feb. 25, 2010
Great cake-moist, not too sweet.
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Photo by Elle

Cooking Level: Expert

Living In: Hays, Kansas, USA
Reviewed: Mar. 1, 2010
Simple, moist, not too sweet.
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Reviewed: May 30, 2013
Good cake--added craisins-yum!
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