Orange Juice Cake Recipe

Introduction

This orange juice cake is a bright and flavorful twist on a classic yellow cake. Infused with real orange juice and topped with a sweet glaze, it’s moist, tangy, and perfect for any occasion.

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

Instructions

1. Step 1: Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
2. Step 2: In a large bowl, use an electric mixer to combine the yellow cake mix, instant lemon pudding mix, vegetable oil, 3/4 cup orange juice, and eggs. Mix for about 2 minutes until smooth. Pour the batter into the prepared Bundt pan.
3. Step 3: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides of the pan. Let the cake cool in the pan while you prepare the glaze.
4. Step 4: In a small saucepan, combine the powdered sugar, 3/4 cup orange juice, and unsalted butter. Cook over medium-low heat, stirring frequently, until the butter has melted and the glaze is smooth.
5. Step 5: Use a skewer or toothpick to poke holes all over the cake. Pour the warm glaze evenly over the cake while it’s still in the pan. It may seem like a lot of glaze, but keep pouring to fully soak the cake.
6. Step 6: Allow the cake to cool for 15 to 20 minutes, or until mostly absorbed. Then invert the cake onto a serving platter and let cool completely before serving. For best flavor, let the cake rest for about 8 hours before slicing.

Tips & Variations

• For extra citrus flavor, add a teaspoon of orange zest to the cake batter.
• Try using fresh-squeezed orange juice for a more vibrant taste.
• If you prefer a thicker glaze, reduce the orange juice slightly or add more powdered sugar.
• Serve with whipped cream or fresh berries for a beautiful presentation.

Storage

Store the cake covered at room temperature for up to 3 days. If you need to keep it longer, wrap tightly and refrigerate for up to 5 days. Reheat slices briefly in the microwave for a warm treat, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can try yellow or white cake mixes from other brands, but the texture and flavor might vary slightly. Avoid chocolate or heavily flavored mixes to keep the citrus taste prominent.

Is it necessary to poke holes in the cake before glazing?

Yes, poking holes allows the glaze to seep into the cake, ensuring it stays moist and infused with orange flavor throughout.

Orange Juice Cake Recipe

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★★★★★

4.9 from 146 reviews

This Orange Juice Cake is a moist, tangy dessert made with a yellow cake mix enhanced by instant lemon pudding and fresh orange juice. The cake is baked in a Bundt pan, then soaked with a rich orange glaze made from powdered sugar, orange juice, and butter, resulting in a flavorful and tender treat perfect for gatherings or special occasions.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 8 hours 55 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 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

For the Glaze

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

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup Bundt pan thoroughly to ensure the cake does not stick.
2. Mix the batter: In a large bowl, use an electric mixer to combine the yellow cake mix, lemon pudding mix, vegetable oil, orange juice, and eggs. Mix on medium speed for about 2 minutes until the batter is smooth and well blended.
3. Bake the cake: Pour the batter into the prepared Bundt pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges begin to pull away from the pan.
4. Prepare the glaze: While the cake is baking, combine the powdered sugar, orange juice, and unsalted butter in a small saucepan. Cook over medium-low heat, stirring frequently until the butter is fully melted and the mixture is smooth.
5. Glaze the cake: As soon as the cake is done baking, allow it to cool in the pan slightly. Use a skewer or toothpick to poke holes all over the cake. Pour the warm glaze evenly over the cake, letting it soak in. Allow the cake to cool for 15 to 20 minutes more in the pan so most of the glaze is absorbed.
6. Unmold and rest: Carefully invert the cake onto a serving platter. Let the cake cool completely before serving. For best flavor and texture, allow the cake to rest for about 8 hours or overnight.

Notes

• Using fresh orange juice gives the cake a bright, natural citrus flavor, but you can substitute with store-bought if fresh is not available.
• This cake is best served after it has rested to allow the glaze to fully soak in, enhancing moisture and flavor.
• If you do not have a Bundt pan, a similarly sized tube pan or bundt-shaped alternative will work.
• Ensure the glaze is warm when pouring over the cake to help it absorb better into the holes poked in the cake.
• Store any leftovers covered in the refrigerator to maintain moistness, and bring to room temperature before serving for best taste.

Keywords: Orange Juice Cake, citrus cake, Bundt cake, orange glaze cake, moist orange cake, lemon pudding cake