Pumpkin, Orange, Poppy Seed Loaf (12.23.13)

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  • One package (18 1/4oz) yellow cake mix
  • 1 1/4 cup pumpkin puree
  • 2/3 cup orange juice
  • 3 eggs
  • 1/4 cup poppy seeds
  • 2 tablespoons orange zest, divided
  • 1/2 stick butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 4 cups powdered sugar
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest

Preheat oven to 350 degrees.

Combine cake mix, pumpkin, orange juice, eggs and 1 tablespoon citrus peel in a large mixer bowl. Beat on low speed for 30 seconds to mix. Beat on medium speed for 2 minutes. Add poppy seeds; mix until blended. Spread batter into greased and floured 12-cup fluted tube pan or loaf pan.

Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into cake. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely.

Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and remaining (1 tablespoon) zest; beat until thoroughly combined. Spread loaf with frosting.

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