Orange Cream Poppy Seed Cake

Orange Cream Poppy Seed Cake

This family favorite poppy seed cake gets a makeover with an "orange-twist"!

Prep Time

20

Minutes

Total Time

1:15

Hr:Mins

Makes

12

Servings

1
package Betty Crocker White Cake Mix
1 1/2
cups Water
1/4
cup Poppy Seeds (can add up to 1/2 cup for personal taste preference)
4
Egg Whites
1
package vanilla instant pudding 3.4 oz.
1/2
cup Vegetable Oil
2
cups Cool Whip Topping
1
Egg Beaten - FOR ORANGE TOPPING
1
cup Brown Sugar - FOR ORANGE TOPPING
1
tablespoon Flour - FOR ORANGE TOPPING
1/4
cup Melted Butter - FOR ORANGE TOPPING
1/2
cup Water - FOR ORANGE TOPPING
1/2
cup Orange Juice - FOR ORANGE TOPPING
1
teaspoon Vanilla extract - FOR ORANGE TOPPING
  1. Preheat Oven to 350 degrees
  2. Combine ingredients for cake, except oil; and beat for 2 minutes
  3. All oil and beat 2 more minutes
  4. Bake in greased 13x9 inch pan for 30-35 minutes
  5. Cool completely
  6. TOPPING INSTRUCTIONS - Combine all ingredients on stove top except vanilla
  7. Mix well and cook on stove top until mixture thickens
  8. Add vanilla
  9. Cool mixture
  10. Top cooled cake with Cool Whip, then spread topping mixture over Cool Whip - ENJOY!
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.