Description
This Orange Juice Cake is soft, citrusy, and incredibly moist! Made with fresh orange juice, yellow cake mix, and a buttery orange glaze, it’s an easy, foolproof recipe perfect for any occasion. Serve it for brunch, holidays, or as a refreshing dessert.
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
- ¾ cup vegetable oil (or melted butter for a richer taste)
- ¾ cup fresh orange juice
- 4 large eggs
For the Glaze:
- 2 cups powdered sugar
- ¾ cup orange juice
- 4 tbsp unsalted butter
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan.
- In a large bowl, combine cake mix, pudding mix, vegetable oil, orange juice, and eggs.
- Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes while you prepare the glaze.
- In a saucepan, combine powdered sugar, orange juice, and butter. Heat over medium-low, stirring until smooth.
- Poke holes in the cake using a skewer, then slowly pour the warm glaze over the cake while still in the pan.
- Let the cake sit for 15-20 minutes, then invert it onto a plate and allow it to cool completely.
- For the best flavor, let the cake rest for 8 hours before serving.
Notes
- Use fresh orange juice for the best citrus flavor.
- Let the cake absorb the glaze before inverting.
- Store at room temperature for 3 days or in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg