• 1 pkg (18.25 oz) yellow cake mix
• 3 eggs
• 1 1/4 cups pumpkin

• 2/3 cup orange juice
• 1/4 cup poppy seeds

Combine cake mix, eggs, pumpkin and orange juice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 min. Add poppy seeds and mix until blended. Pour into greased and floured 12-cup bundt pan.

Bake in preheated 350¼ oven for 35-40 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Invert onto wire rack to cool completely. Drizzle with glaze. Makes 24 servings.

For glaze, combine 1 1/2 cups sifted powdered sugar and 2 to 3 tb orange juice in a small bowl. Stir until smooth.

Source: Annis Skinner - Champaign-Urbana Herb Society

Recipe Index | Herb Society Homepage | Prairienet Homepage