Orange Pumpkin Poppy Seed Cake

READY IN: 50mins
Recipe by HokiesMom

Very simple cake that is perfect for serving at dinner parties and special occasions. Glaze uses orange juice instead of milk for a nice variation and a play on the orange flavor within the cake. Found this on the Very Best Baking website.

Top Review by Kittencalrecipezazz

loved this cake! I had frozen pumpkin puree in my freezer that I wanted to use up and this was perfect, I made no changes it didn't need any this was perfect as it, I sent this home with my DS and GF over the weekend, thanks for sharing Mel!

Ingredients Nutrition

  • CAKE

  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin (100% pure pumpkin)
  • 3 large eggs
  • 23 cup orange juice
  • 14 cup poppy seed

  • 1 12 cups sifted powdered sugar
  • 2 -3 tablespoons orange juice


  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.

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