Orange Cream Poppyseed Cake

This cake was served at our Chinese New Year/Family birthday party this month. It was the first time I had made it, but it was super easy and turned out very moist. We loved it! The chocolate sticks poking out of it are called "pocky" and are found in the Chinese section of the grocery store—they were used for decoration only.

INGREDIENTS
1 package yellow cake mix
1 small box instant vanilla pudding
2 T. poppyseeds
1 cup orange juice (made from concentrate)
1/2 oil
4 eggs
zest of one orange

Orange Glaze:
juice of one orange
powdered sugar
pinch salt
zest of one orange

PREPARATION
1. Preheat oven to 350°. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and poppyseeds. Make a well in the center and pour in orange juice, oil, and eggs. Beat on low speed until blended. 3. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
4. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5. Whisk glaze ingredients together and drizzle orange glaze over the top and sides.