1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing
1/2 cup cream sherry
1/4 cup poppy seed
1 cup powdered sugar
1 Tbsp. milk
1 Tbsp. orange juice
1 Tbsp. butter or margarine, melted
1/2 tsp. grated orange zest (optional)
Preheat oven to 350°F. Beat cake mix, dry pudding mix, eggs, sour cream, dressing, sherry and poppy seed with electric mixer on medium speed until well blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Mix powdered sugar, milk, orange juice, butter and orange zest until smooth; drizzle over cake. Store in airtight container at room temperature.
Prepare as directed, except substitute JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and MIRACLE WHIP Light Dressing.
Substitute orange juice for the cream sherry.