Brighten up your day with a slice of this dreamy orange juice cake.
The combination of yellow cake mix, vanilla pudding, and fresh orange juice creates a moist and flavorful dessert that’s hard to resist.
Topped with a warm orange glaze that seeps into every crevice, this cake is the epitome of citrus indulgence.
Why You’ll Love This Orange Juice Cake
Citrus Sensation: There’s OJ in the cake and in the glaze, so every mouthful is loaded with bright, tangy flavor that’s sure to wake up your taste buds.
Ultra-Tender Crumb: The vanilla pudding mix and orange glaze work together to create an incredibly moist and tender crumb that stays fresh for days.
Effortless Preparation: All you do is blend everything in a bowl and bake. How easy is that?
Crowd-Pleaser: With its familiar yellow cake base and irresistible orange twist, this recipe is bound to become a family favorite.
Ingredients
- Orange Juice: The star ingredients infuse the cake with a bright, citrusy flavor and aroma. It’s in the cake and the glaze.
- Yellow Cake Mix: The convenient base for this easy-to-make dessert, providing a moist and fluffy texture. Get a brand you know and enjoy.
- Instant Vanilla Pudding Mix: A secret weapon that enhances the cake’s moisture and adds a subtle vanilla note.
- Large Eggs: Essential for binding the ingredients together and creating a rich, tender crumb.
- Vegetable Oil: Contributes to the cake’s moist texture and helps keep it fresh for longer.
- Butter: The key component in the luscious orange glaze that soaks into the cake, making every bite irresistible.
- Granulated Sugar: Dissolves in the glaze to create a sweet, syrupy coating that complements the cake’s citrus notes.
- Orange Jam: An optional finishing touch that adds a wonderful shine.
How to Make Orange Juice Cake
This cake is perfect for any occasion, whether it’s a cozy afternoon tea or a summer picnic.
And I can’t wait to share with my friends and family.
Check out how easy it is to make:
1. PREP: Preheat the oven to 350°F (175°C) and generously grease a bundt pan.
2. MIX: Combine the cake mix, pudding mix, oil, orange juice, and eggs. Beat on medium speed for 2 minutes
3. BAKE: Pour the batter into the bundt pan and bake for 40-50 minutes, until a skewer comes out clean.
4. GLAZE: Melt the butter, sugar, and orange juice over low heat, stirring until dissolved.
5. POKE: Cool the cake for 5-10 minutes, poke holes in the top, and pour the warm glaze over the cake. Let it sit for about 15 minutes to absorb.
6. FINISH: Invert the cake onto a serving plate, optionally dust with powdered sugar or brush with jam. Slice and enjoy!
Tips For the Best Orange Juice Cake
Once you try this orange juice cake, you’ll never go back to plain vanilla again.
Just check out these tips, then let’s get to it!
- Fresh juice. Freshly squeezed orange juice offers the most vibrant and natural orange flavor. If you don’t have that, look for 100% OJ – not the concentrated stuff or anything “orange flavor”.
- Room temperature. To help the cake bake evenly, ensure all ingredients are at room temperature before mixing the batter.
- Don’t overmix. Beat the batter for about 30 seconds on low, then 90 seconds on medium. Any longer and the cake might come out dense.
- Grease generously. Thoroughly grease the bundt pan with oil or butter to prevent the cake from sticking.
- Poke holes. Use a sharp knife or skewer to poke plenty of holes in the warm cake so the glaze can seep in and add moisture. But don’t go all the way through the cake or the glaze might pool under the sponge.
- Cool completely. Allow the glazed cake to cool completely in the pan before inverting it onto a plate to prevent it from breaking apart.
How to Store
Since this cake is so darn moist, it will store really well for a few days. In fact, it tastes even better the day after you bake it.
To Store: Place the cooled cake in an airtight container or wrap it tightly with plastic wrap. Keep it at room temperature for up to 3 days or in the refrigerator for up to a week.
To Freeze: Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months, thawing overnight in the refrigerator before serving.
More Orange Desserts We Can’t Resist
Mandarin Orange Cake with Pineapple Frosting
Cranberry Orange Scones
Orange Creamsicle Pie
Orange Fluff Salad
Orange Juice Cake
8
servings15
45
minutes565
kcalSoft, buttery, and bursting with citrus, this orange juice cake is a summer dream. And thanks to the boxed cake mix, it’s ready in a flash.
Ingredients
- For the Cake
1 (15.25-ounce) box yellow cake mix
1 (3.4 ounce) box instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup orange juice
4 large eggs
- For the Glaze
1/2 cup granulated sugar
1/4 cup butter
1/4 cup freshly squeezed orange juice
1/4 cup orange or apricot jam, warmed
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 10- or 12-cup bundt pan.
- Make the cake: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, vegetable oil, orange juice, and eggs. Beat with an electric mixer on medium speed until well combined, about 2 minutes.
- Pour the batter into the bundt pan and spread it evenly. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.
- Make the glaze: In a medium saucepan, combine the sugar, butter, and orange juice over low heat. Stir gently until the butter is melted and the sugar dissolves.
- Let the cake cool for 5-10 minutes, then poke holes all over the top of the cake with a sharp knife or skewer. Slowly pour the warm orange glaze over the cake, allowing it to seep into the holes. Let the cake sit in the pan for an additional 15 minutes to absorb the glaze.
- Carefully invert the cake onto a serving plate. If desired, dust the top with powdered sugar or brush warmed orange/apricot jam over the top for a shiny finish. Slice and enjoy the citrusy delight!
Notes
- Freshly squeezed orange juice offers the most vibrant and natural orange flavor. If you don’t have that, look for 100% OJ – not the concentrated stuff or anything “orange flavor”.
- Beat the batter for about 30 seconds on low, then 90 seconds on medium. Any longer and the cake might come out dense.
