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–+ servings

Orange Juice Cake

A delightful treat that brings a burst of citrus flavor to every bite, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 box yellow cake mix Preferably Betty Crocker or Pillsbury.
  • 1 box instant lemon pudding mix Adds moisture and flavor.
  • 3/4 cup vegetable oil Helps keep the cake moist and tender.
  • 3/4 cup orange juice Freshly squeezed is best for flavor.
  • 4 large eggs Essential for structure and richness.
  • 2 cups powdered sugar For a sweet glaze that complements the cake.
  • 3/4 cup orange juice Used in the glaze for extra citrusy goodness.
  • 4 tablespoons unsalted butter Adds richness to the glaze.

Method
 

  1. Preheat your oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
  2. In a large bowl, combine the yellow cake mix, instant lemon pudding mix, vegetable oil, orange juice, and eggs using an electric mixer. Mix until smooth, about 2 minutes, before pouring the batter into your prepared Bundt pan.
  3. Place the pan in the preheated oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
  4. While your cake cools in the pan, prepare the glaze by combining powdered sugar, orange juice, and butter in a small saucepan over medium-low heat. Stir frequently until the butter melts completely.
  5. Once your cake has cooled slightly, use a skewer or toothpick to poke holes all over its surface. Pour the warm glaze over the cake while it's still in the pan.
  6. Allow the cake to cool in the pan for an additional 15 to 20 minutes before inverting it onto a serving platter. For best results, let it rest for about 8 hours before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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