Orange Cinnamon Tea Cake

This cake was a HUGE success! I made this as a gift for our friends when they invited us over for Friday night dinner. I didn't have all of the ingredients at the time, however, so that I had to substitute. Personally, I enjoyed my version better, lol. I lacked orange juice, but I did have fresh oranges. I blended one peeled orange in my blender and used that as orange juice. Fresh tastes best, right? Anyway, I also substitued almonds for the walnuts. Lastly, I had less than half a cup of frosting left at home, so my glaze was not as thick. Honestly though, it was really good that way, so any thicker is unnecessary.

Here is the recipe. Enjoy!

Ingredients

Cake:


•1 pkg Duncan Hines® Moist Deluxe® Orange Supreme Cake Mix

•3 large eggs

•1 1/3 cups orange juice

•1/3 cup vegetable oil

•1 tsp ground cinnamon

•1/2 cup chopped walnuts

Glaze:

•1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

•1 tbsp orange juice

•1/4 cup chopped walnuts


Instructions
1.Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan.

2.For cake, combine cake mix, eggs, 1 1/3 cups orange juice, oil and cinnamon in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1/2 cup walnuts. Pour into pan.

3.Bake at 350°F for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

4.For glaze, combine frosting and 1 tablespoon orange juice in small bowl. Stir until smooth. Drizzle over cake. Sprinkle with 1/4 cup walnuts.

Thank you Duncan Hines!