Suzanne's Orange Poppy Seed Cake

Page 8 of 25

"I'm a bake-it-from-scratch woman. I never use a cake mix – not that there's anything
wrong with that. I just figure if I'm going to swallow the calories, I might as well make
them as tasty as possible. Having said that, this is the only recipe that I use that does
call for a cake mix. But I have to admit it tastes great. You'll want seconds!" – Suzanne

Orange Poppy Seed Cake

1 pkg. white cake mix
1 lg. pkg instant vanilla pudding
1/2 cup orange juice
1/2 cup water
1/2 cup cooking oil
5 eggs
2 tablespoons poppy seed
1 tablespoon almond extract

Mix all ingredients on low speed until blended, then on high speed for 5 minutes. Pour batter into greased Bundt pan. Bake at 350 degrees for 45 minutes. Cool slightly before removing from pan.

Dust with powdered sugar or top with a glaze made with powdered sugar and orange juice. (Just mix some powdered sugar with orange juice until it's of a pourable, glaze consistency.)

 

 

 

 

Page 8 of 25