Orange Juice Cake

Overhead view of serving Orange Juice Cake.

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4.88 from 100 votes

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 517kcal

Author Stacey Little

Ingredients

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

For the glaze:

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

Instructions

Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.

Notes

*After much testing, I've found that Duncan Hines cake mixes do not work with this recipe. I prefer to use Betty Crocker or Pillsbury.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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