Ingredients40 m servings 228 cals
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- 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.
Per Serving: 228 calories; 6.9 g fat; 38 g carbohydrates; 4.2 g protein; 47 mg cholesterol; 383 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 p...
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 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... ...