Tropicana Ultra Moist Bundt Cake

I received a coupon to try Tropicana Trop50. It's a breakthrough innovation from Tropicana delivering the goodness of juice beverage with 50% less sugar and calories, and no artificial sweetness. All Trop 50 varieties have 50 calories in an 8-ounce glass, offer a full day's supply of vitamin C and are a good source of antioxidant vitamin E.

Leave it to me to take a healthy beverage and turn it into something decadent. I'm sorry Tropicana but I couldn't resist. This bundt cake recipe had your name written all over it.

Mmmmm..... it was so moist, so delicious!!

Ingredients:
2-1/4 cups all purpose flour
1-1/2 cups granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
3 large eggs, at room temperature
1-1/3 cups sour cream
3/4 cup vegetable oil
1 tablespoon finely grated orange zest
1-1/4 cups Tropicana Glaze

Directions:
1. In a large bowl, whisk together flour, sugar, baking powder and salt.

2. Add eggs, sour cream, oil and orange zest to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes.

3. Spread batter evenly in prepared pan.

4. Bake in preheated oven for about 60 minutes or until a piece of uncooked spaghetti inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack. Poke holes in top of warm cake with a piece of uncooked spaghetti, then pour glaze over top. Let cool completely. If desired, drizzle icing over top of cooled cake.

Ingredients Tropicana Trop 50 Glaze:
2/3 cup granulated sugar
2/3 cup Tropicana Trop 50 juice beverage

Directions:
1. In a small saucepan, combine sugar and juice beverage. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Remove from heat. Use immediately.
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