Hey, y'all! If you're craving something sweet, citrusy, and super easy to make, this Orange Juice Cake is the way to go. It's a moist and flavorful Bundt cake that’s soaked in a tangy orange glaze, making every bite a burst of citrus heaven. Whether you're making it for a special occasion or just because, this cake is sure to be a hit with anyone who tries it.
Orange Juice Cake
Orange Juice Cake Ingredients
The best part about this recipe is how simple it is. You start with a yellow cake mix and instant lemon pudding mix, which gives the cake a wonderful texture and flavor. Just mix everything together, pour it into your Bundt pan, and bake. While the cake is still warm, you’ll pour a sweet orange glaze over the top, letting it soak into the cake for maximum flavor.
For the Cake:
- 15.25 oz. box Betty Crocker yellow cake mix
- 3.4 oz. box instant lemon pudding mix
- ¾ c. vegetable oil
- ¾ c. orange juice
- 4 large eggs
For the Glaze:
- 2 c. powdered sugar
- ¾ c. orange juice
- 4 tbsp. unsalted butter
How to Make Orange Juice Cake
This cake is also a great make-ahead dessert. It actually tastes even better after it’s had some time to rest and let the flavors meld together, so feel free to bake it the day before you plan to serve it. The glaze keeps the cake incredibly moist, and the bright orange flavor really shines through.
- Preheat the oven to 350°F and prepare a 10 to 12-cup Bundt pan by greasing and flouring it.
- In a large bowl, use an electric mixer to blend the cake mix, pudding mix, vegetable oil, orange juice, and eggs for approximately 2 minutes. Pour the mixture into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the pan's sides. Allow the cake to cool in the pan while preparing the glaze.
- In a small saucepan, combine powdered sugar, orange juice, and butter. Heat over medium-low heat until the butter has melted and the glaze comes together, stirring frequently.
- Use a skewer to poke holes in the cake. Pour the warm glaze over the cake while still in the pan, ensuring it covers the surface. Let it cool for an additional 15 to 20 minutes, allowing most of the glaze to be absorbed. Then, invert the cake onto a serving platter and let it cool completely before serving. For optimal flavor, allow the cake to rest for about 8 hours before serving.
Pro Tips For Making This Recipe
- Use a non-stick baking spray with flour to ensure an even coat and easy release of the cake from the Bundt pan.
- Add a teaspoon of orange zest to the batter for an extra burst of orange flavor.
- Use a wooden skewer or fork to poke holes in the cake to ensure the glaze penetrates deeply for extra moistness.
- Pour the glaze while it’s still warm so it absorbs better into the cake.
Frequently Asked Questions
Yes, you can use other cake mixes, like white or vanilla, but the yellow cake mix pairs especially well with the orange and lemon flavors.
Absolutely! Freshly squeezed orange juice can be used and will give the cake an even fresher citrus flavor.
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw at room temperature before serving.
Store leftover cake in an airtight container at room temperature for up to 3-4 days. The glaze keeps the cake moist, so it stays delicious even after a few days.
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Orange Juice Cake
If you want to take it up a notch, you can add a little orange zest to the batter for extra citrus punch. And don’t forget to grease and flour your Bundt pan well to ensure the cake comes out easily. Once it’s all done and ready to serve, you’ll have a beautiful, golden cake that’s perfect for sharing with family and friends—or enjoying all to yourself!
Orange Juice Cake
Equipment
- 10 to 12-cup Bundt pan
Ingredients
For the Cake
- 15.25 oz. box Betty Crocker yellow cake mix
- 3.4 oz. box instant lemon pudding mix
- ¾ c. vegetable oil
- ¾ c. orange juice
- 4 large eggs
For the Glaze
- 2 c. powdered sugar
- ¾ c. orange juice
- 4 tbsp. unsalted butter
Instructions
- Preheat the oven to 350°F and prepare a 10 to 12-cup Bundt pan by greasing and flouring it.
- In a large bowl, use an electric mixer to blend the cake mix, pudding mix, vegetable oil, orange juice, and eggs for approximately 2 minutes. Pour the mixture into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake begins to pull away from the pan's sides. Allow the cake to cool in the pan while preparing the glaze.
- In a small saucepan, combine powdered sugar, orange juice, and butter. Heat over medium-low heat until the butter has melted and the glaze comes together, stirring frequently.
- Use a skewer to poke holes in the cake. Pour the warm glaze over the cake while still in the pan, ensuring it covers the surface. Let it cool for an additional 15 to 20 minutes, allowing most of the glaze to be absorbed. Then, invert the cake onto a serving platter and let it cool completely before serving. For optimal flavor, allow the cake to rest for about 8 hours before serving.
Notes
- Use a non-stick baking spray with flour to ensure an even coat and easy release of the cake from the Bundt pan.
- Add a teaspoon of orange zest to the batter for an extra burst of orange flavor.
- Use a wooden skewer or fork to poke holes in the cake to ensure the glaze penetrates deeply for extra moistness.
- Pour the glaze while it’s still warm so it absorbs better into the cake.
Nutrition
Y'all come back now, ya hear?
My best,
JC
Ashley says
The flavor and texture of this cake was fantastic! And, the fact that it starts with a cake mix is the key to this busy momma's heart. Thanks for another great recipe--this one's a keeper!
Liz says
My mom used to make this recipe---so glad to find yours!! It was one of our favorites!!!
Rob says
Loved how easy this cake was to make. And none of my guests had any idea it involved a box cake mix. So moist and flavorful!
Swathi says
Orange juice cake is perfect citrusy flavor I loved it. I am going to make it more often.
Jacqueline Debono says
This is one of my favourite last minute cake recipes. So very easy and really tasty!