This cake just made me happy. H-A-P-P-Y! It was light and fresh with that little kick of orange. I’m not going to lie…Kensington and I split a piece for breakfast. I totally think a bundt cake without icing can be breakfast, right? This was just the cure for a cold winter day but it would also be delish out by the pool during the heat of the summer. Yum!!
Shopping List
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
2 tablespoons poppy seeds
1 orange, you’ll use the zest and the juice (if it’s small, get two oranges!)
2 cups powdered sugar
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in poppy seeds and half of your zested orange (reserve the remaining half) and half of the juice of your orange (reserve the remaining juice). Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, combine powdered sugar with remaining orange zest and juice. (Add more powdered sugar if your glaze is too runny or more juice if it’s too thick.) Spoon over cooled cake.
Evidence that I do occasionally give my daughter cake for breakfast :).
