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Orange Juice Cake Recipe

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4.2 from 22 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 10 servings

Description

This Orange Juice Cake is a moist, flavorful bundt cake infused with real orange juice and topped with a luscious orange glaze. Made from a simple combination of cake mix, instant lemon pudding mix, fresh orange juice, and a rich glaze, this dessert offers a bright citrus twist that’s perfect for any occasion. The glaze soaks into the cake, keeping it tender and bursting with orange flavor, making it a delightful treat for cake lovers.

Ingredients

Cake Mix

  • 1 (15.25-ounce) box yellow cake mix (Betty Crocker or Pillsbury recommended)
  • 1 (3.4-ounce) box instant lemon pudding mix
  • 3/4 cup vegetable oil
  • 3/4 cup orange juice
  • 4 large eggs

Orange Glaze

  • 2 cups powdered sugar
  • 3/4 cup orange juice
  • 4 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan to ensure the cake releases easily after baking.
  2. Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, vegetable oil, orange juice, and eggs. Using an electric mixer, blend the ingredients together for about 2 minutes until the batter is smooth and well incorporated. Pour the batter evenly into the prepared Bundt pan.
  3. Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean. Additionally, the cake will start to pull away from the sides of the pan. Once done, let the cake cool in the pan while you prepare the glaze.
  4. Prepare the Orange Glaze: In a small saucepan, combine the powdered sugar, orange juice, and unsalted butter. Cook over medium-low heat, stirring frequently, until the butter has melted and the mixture is smooth and well combined.
  5. Glaze the Cake: Using a skewer or toothpick, poke holes all over the top of the cake in the pan. Slowly pour the warm glaze over the cake, allowing it to soak through the holes. It may seem like a lot of glaze, but continue pouring it evenly. Let the cake absorb the glaze for about 15 to 20 minutes until the cake is slightly cooled and most of the glaze is absorbed.
  6. Cool and Serve: Carefully invert the cake onto a serving platter. Allow it to cool completely before serving. For the best flavor and texture, let the cake rest for about 8 hours or overnight so the glaze fully soaks in and the cake becomes moist and tender.

Notes

  • Use fresh orange juice for the best citrus flavor; avoid concentrate if possible.
  • Poking holes before glazing helps the cake absorb the glaze deeply, ensuring moistness throughout.
  • This cake keeps well and can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Allowing the cake to rest overnight improves texture and flavor.
  • You can add orange zest to the batter or glaze for an extra citrus punch.
  • Ensure to grease and flour the Bundt pan properly to prevent sticking.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/orange-juice-cake-recipe/