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ORANGE POPPY SEED CAKE

Active Time : 20 minutes
Total Time : 1 1/4 hours
Serves : 15 servings
INGREDIENTS
  • 1 16.5 ounce package butter recipe cake mix
  • 1 3.4 ounce package instant vanilla pudding & pie filling
  • 1/2 cup sour cream
  • 1 1/4 cups orange juice divided
  • 1/2 cup pure vegetable oil
  • 4 large eggs
  • 1/4 cup poppy seeds
  • 1 cup granulated sugar
  • 1/4 cup butter
DIRECTIONS

In large mixing bowl, combine cake mix, pudding mix, sour cream, ¾ cup orange juice, oil, eggs and poppy seeds. Using an electric mixer on medium speed, beat 2 minutes. Transfer to a greased and floured Bundt® pan.

Bake in preheated 350° F oven 45-50 minutes or until a knife inserted in center comes out clean.

Remove from oven and allow to cool 10 minutes in pan. Remove from pan and allow to cool completely on wire rack.

In small saucepan, combine remaining ½ cup orange juice, sugar and butter. Cook over medium heat until butter is melted, stirring constantly. Once butter has melted continue cooking for 2 minutes, stirring constantly.

Place cake on serving platter and drizzle glaze over cake.