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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Recipe Summary

prep:
12 mins
cook:
28 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.

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  • Beat the cake mix, eggs, and orange juice together in a mixing bowl on low speed until moistened. Increase speed to medium and beat in the pumpkin. Stir in the poppy seeds. Pour the batter into the prepared pans, dividing evenly.

  • Bake in preheated oven until the top springs back when lightly touched, 28 to 31 minutes. Cool in pans for 10 minutes, then remove and place on wire racks to cool completely.

Nutrition Facts

228 calories; protein 4.2g 8% DV; carbohydrates 38g 12% DV; fat 6.9g 11% DV; cholesterol 47.4mg 16% DV; sodium 383.3mg 15% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
10/20/2008
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! Read More
(17)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/20/2008
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! Read More
(17)
Rating: 5 stars
10/25/2010
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! Read More
(9)
Rating: 5 stars
11/11/2009
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!!! Read More
(9)
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Rating: 5 stars
02/26/2010
Great cake-moist not too sweet. Read More
(7)
Rating: 5 stars
03/01/2010
Simple moist not too sweet. Read More
(5)
Rating: 4 stars
05/30/2013
Good cake--added craisins-yum! Read More
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