Orange Juice Cake is a delightful dessert bursting with citrus flavor. This moist and tasty treat is perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply enjoying a quiet afternoon with friends and family. The combination of orange juice and lemon pudding mix makes this cake unique and refreshing.
Why Make This Recipe
Making Orange Juice Cake is simple and rewarding. This cake is not only easy to prepare, but it also uses common ingredients found in many kitchens. The vibrant orange flavor will brighten up anyone’s day. Whether you’re a baking novice or an experienced cook, this recipe is sure to impress everyone at your next gathering. Plus, it’s a perfect way to use up extra oranges or juice!
How to Make Orange Juice Cake
Ingredients:
- 1 box yellow cake mix (15.25 ounces)
- 1 box instant lemon pudding mix (3.4 ounces)
- 3/4 cup vegetable oil
- 3/4 cup orange juice
- 4 large eggs
- 2 cups powdered sugar
- 3/4 cup orange juice (for glaze)
- 4 tablespoons butter (for glaze)
Directions:
- Preheat your oven to 350 degrees F. Grease and flour a 10 to 12 cup Bundt pan.
- In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, vegetable oil, orange juice, and eggs. Beat for about 2 minutes until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 35 to 40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan while you prepare the glaze.
- For the glaze, combine powdered sugar, orange juice, and butter in a saucepan. Cook over medium-low heat until melted and smooth.
- Poke holes in the cake and pour the warm glaze over it.
- Let the cake rest in the pan for 15 to 20 minutes, then invert onto a serving plate.
- Allow to cool completely before slicing. For best flavor, let rest for at least 8 hours before serving.
How to Serve Orange Juice Cake
Orange Juice Cake can be served plain or with a dollop of whipped cream or ice cream. It pairs well with a cup of coffee or tea. You can also garnish it with fresh orange slices or a sprinkle of powdered sugar for an extra touch.
How to Store Orange Juice Cake
To store Orange Juice Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for about a week. For extended storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. Just remember to defrost it in the refrigerator before serving.
Tips to Make Orange Juice Cake
- Be sure to properly grease and flour the Bundt pan to prevent sticking.
- Allow the cake to cool completely before slicing for cleaner cuts.
- For added flavor, you can mix in some orange zest into the batter for an extra citrus kick.
- This cake is even better the next day as the flavors meld together.
Variation
You can add nuts, such as chopped walnuts or pecans, to the batter for added texture. Another great variation is to substitute the orange juice with other citrus juices like lemon or lime for a different taste.
FAQs
1. Can I use fresh orange juice instead of store-bought?
Yes, fresh orange juice will give your cake a wonderful, vibrant flavor.
2. How can I tell when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs. If it comes out wet, continue to bake for a few more minutes.
3. Can I double the recipe for a larger crowd?
Yes, you can double the ingredients and bake the cake in two separate pans or in a larger Bundt pan, if available. Just keep an eye on baking time, as it may take longer.
Orange Juice Cake
Ingredients
For the Cake
- 1 box yellow cake mix (15.25 ounces)
- 1 box instant lemon pudding mix (3.4 ounces)
- ¾ cup vegetable oil
- ¾ cup orange juice
- 4 large eggs
For the Glaze
- 2 cups powdered sugar
- ¾ cup orange juice
- 4 tablespoons butter
Instructions
Preparation
- Preheat your oven to 350 degrees F. Grease and flour a 10 to 12 cup Bundt pan.
- In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, vegetable oil, orange juice, and eggs. Beat for about 2 minutes until smooth.
- Pour the batter into the prepared Bundt pan and smooth the top.
Baking
- Bake for 35 to 40 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan while you prepare the glaze.
Glazing
- For the glaze, combine powdered sugar, orange juice, and butter in a saucepan. Cook over medium-low heat until melted and smooth.
- Poke holes in the cake and pour the warm glaze over it.
- Let the cake rest in the pan for 15 to 20 minutes, then invert onto a serving plate.
- Allow to cool completely before slicing. For best flavor, let rest for at least 8 hours before serving.
