When I was a kid, my mom was always sharing recipes. She has a giant binder just filled with clippings and printed recipes of her own creation and from others. Who would have thought that one day I’d grown up and make a career out of sharing recipes!?!? But I digress…
The original recipe for Orange Juice Cake is one that was shared with her many years ago. I’ve made a few minor changes to the recipe over the years, but it remains one of my favorite cakes.
This amazingly delicious cake starts with a simple box cake mix, but is transformed into something that I can only describe as a big ol’ bite of sunshine! It’s been a frequent treat in our family and I just know you guys are going to love it too! It’s infused with delicious orange juice flavor in the cake itself and in the glaze.
That glaze makes this a super-moist, delectable cake that I honestly can’t get enough of. One thing though… resist the temptation to serve it immediately. It will be harder to cut and maybe even a little soggy. Once it has time to soak up and distribute all that delicious glaze, it will be even more delicious! Y’all enjoy!.
- ▢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
For the glaze:
- ▢2 cups powdered sugar
- ▢3/4 cup orange juice
- ▢4 tablespoons unsalted butter
- ▢Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
- ▢In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
- ▢Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
- ▢In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
- ▢Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.
*After much testing, I’ve found that Duncan Hines cake mixes do not work with this recipe. I prefer to use Betty Crocker or Pillsbury.