A repost from the Witch’s Kitchen blog, which will soon go away.
I was staring at a leftover can of Libby’s 100% Pure Pumpkin for the last few weeks. Scott suggested making a pumkin pie, but there seems to be something wrong with the idea of pumpkin pie in July. In desperation I slit open the can’s label, hoping for more recipes inside and found the recipe for this cake. We whipped it up in just a few minutes, popped it in the oven, and a few hours later had this delicious dessert. Even though we made this for the first time in July, both of us instantly knew that this would be the perfect completion to a Samhain harvest meal, or perhaps for Samhain Wine and Cakes.
1 package yellow cake mix (chocolate would probably also be great!)
1 15oz. can Libby’s 100% Pure Pumpkin – the plain pumpkin, not pumpkin pie filling – if you have fresh pureed pumpkin instead, use 1-1/2 cups
2/3 cup orange juice
1/2 cup poppy seeds
Glaze (recipe below)
Preheat oven to 350º.
Combine cake mix, pumpkin, eggs, and orange juice in a large bowl and beat on low until moistened. Beat on medium speed for 2 minutes. Add poppy seeds and mix until blended. Pour into a greased and floured 12-cup bundt pan.
Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Cool in pan on rack for 10 minutes, then invert onto wire rack to cool completely. Drizzle with glaze.
Combine 1-1/2 cups sifted powdered sugar with 2 to 3 tablespoons orange juice. Stir until smooth.