Passionfruit Blossom Bundt

• 1 (18 1/4 ounce) box yellow cake mix
• 3 eggs
• 12 cup vegetable oil
• 1 cup water
• 1 (10 ounce) jarpassionfruit jelly
• 2 teaspoons grated orange peel (can use lemon peel instead)
• 34 cup powdered sugar, sifted
• 1 teaspoon orange peel (can use lemon instead)
• 2 tablespoons fruit juice (you can use juice to complement the citrus peel used, or even passionfruit nectar, which can be foun)

1. Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
2. In a large bowl, combine cake mix, eggs, oil, 1 cup water, jelly and citrus peel.
3. Mix according to package directions.
4. Bake cake at 350 degrees F for 45-50 minutes, or until a tester inserted in cake comes out with only a few moist crumbs on it.
5. Cool cake in pan on wire rack for 15 minutes, then carefully invert cake onto a serving platter.
6. While cake is cooling, make glaze by mixing sifted powdered sugar and desired citrus peel.
7. Add fruit juice, one teaspoon at a time, until glaze is pourable.
8. Pour glaze over cooled cake.
9. If you prefer that your glaze soaks in a bit more, pour glaze over still-warm cake.
10. If you like more of a visible white glaze, use less juice to make glaze thicker.

yellow cake, eggs, vegetable oil, water, jarpassionfruit jelly, orange peel, powdered sugar, orange peel, fruit juice

Taken from www.food.com/recipe/passionfruit-blossom-bundt-183580 (may not work)