Monday, July 5, 2010

Glazed Poppyseed Bundt Cake

After making this for a family party, I had to make it again the next week, it was so good! The first time I used pineapple juice and the second time I used orange juice. They were both delicious.
Disregard the look of the icing, Veronica was helping me the second time (when I took pictures) and she let the icing cook for a really long time. Still tasted amazing, just looked funny.
I found this over at Real Mom Kitchen.
1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppy seeds
1/2 cup orange juice (The recipe also said pineapple juice will work. I would think lemon and lime would also work)
1/2 cup oil
1 cup sour cream
4 eggs
Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix.
Add 4 eggs one at a time, mix well. Grease and flour a bundt pan (I spray mine with cooking spray.)
Bake at 350 degrees for 40-45 minutes (don’t over bake).When the cake is done start the glaze (recipe below). Allow cake to cool for 10 minutes.
1 cup sugar
1/4 cup orange juice (or same juice you used in the cake)
1/2 cup butter (1 cube)
Bring ingredients to a boil and keep bubbling until ready to brush on cake.
Once cake has cooled for the 10 minutes, brush the bottom of the cake with some of the glaze. Then invert cake on to a cooling rack.
Place a cookie sheet under the cooking rack and brush remaining glaze all over the cake. Allow cake to cool for a little more (about 50 minutes) and then serve.


CORMELS said...

Yum! This is making my mouth water even with the overcooked icing!

Lisa said...

OH MY WORD...GET OUT OF MY HEAD. I never thought there could be such a perfect dessert...EVER. And yet, here it is, ingredients and all.
Praise to you women and your delicious foods!!

and curse you at the same time...that was my diet speaking.