I LOVE “The Golden Girls”! I have loved this classic show ever since I was a young boy. People always ask me what character I am and I always tell them I am 80% Blanche and 20% Sophia. Ha!
A friend of mine recently send me the following newspaper article –
In the article it says that Blanche (Rue McClanahan) made an orange poppy seed cake that was made from a yellow cake mix, instant vanilla pudding, orange juice, orange peel and poppy seeds. They also mentioned it was an old recipe that originated from Oklahoma.
After a LOT of research I finally found a recipe that sounded just exactly like what the article described. I was so excited! I made it – and guess what!?
I am so excited to share this recipe with everyone! The cake is moist, flavorful and so easy to make!
Highly recommending this one…
For the cake…
1 Duncan Hines yellow cake mix
1 small box Jello instant vanilla pudding mix
4 large eggs, lightly beaten
1 cup Tropicana orange juice
1/2 cup canola oil
For the streusel…
1/3 cup white granulated sugar
1 heaping tablespoon ground cinnamon
1 heaping tablespoon poppy seeds
For the glaze…
2 cups confectioner’s sugar
2 tablespoons Tropicana orange juice
2 tablespoons whole milk
Orange peel (orange zest) for garnish
Start by preheating your oven to 350 degrees F. Generously spray a Bundt pan with non-stick cooking spray containing flour.
In large bowl whisk together the yellow cake mix, instant vanilla pudding mix, lightly beaten eggs, orange juice and canola oil. Whisk until smooth and creamy.
In a seperate bowl combine the white granulated sugar, ground cinnamon and poppy seeds with a fork.
Pour half the batter into the prepared baking pan, spreading evenly. Next, sprinkle over half the streusel evenly on top. Top that with the remaining batter and then finally top that with the remaining streusel.
Take a sharp knife and run it through the batter a few times to combine the batter and streusel creating a marble effect in the finished cake.
Place in preheated oven for 60 minutes.
Remove and allow to cool for 20 minutes before flipping over onto a serving plate. Allow to cool before drizzling with glaze.
To make the glaze combine the confectioner’s sugar, orange juice and milk in a large bowl. Whisk together. You want this to be on the thick side.
Drizzle over cooled cake. Top with fresh orange peel (orange zest). Refrigerate until ready to serve.
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