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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.

Ingredients

Scale

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

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