This orange juice cake starts with a boxed yellow mix, adds lemon pudding for a soft, moist crumb, and soaks in a warm orange glaze for bright citrus flavor in every slice.
It mixes in one bowl, bakes in a bundt pan, and looks impressive with almost no decorating, which makes it handy for brunches and potlucks.
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Why This Orange Juice Cake Recipe Works
Instant pudding mix adds extra moisture and softness, so the crumb stays tender even a few days after baking.
Orange juice goes into both the batter and the glaze, which layers citrus flavor from the inside out.
Poking holes in the warm cake lets the glaze sink in instead of sitting on top, so every bite tastes of orange.
Ingredients for Orange Juice Cake
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- 3/4 cup vegetable oil and 3/4 cup orange juice
- 4 large eggs
- Glaze: 2 cups powdered sugar, 3/4 cup orange juice, and 4 tablespoons unsalted butter
Cake mix. A standard yellow cake mix gives a reliable rise and a soft crumb, so you can skip measuring flour and leavening.
Pudding mix. Instant lemon pudding adds moisture and a touch of tang that complements the orange without overpowering it.
Orange juice. Use juice you enjoy drinking, since it carries most of the flavor, and shake it well if it has pulp.
Oil and eggs. Vegetable oil keeps the cake moist for days, while the eggs bind the batter and help it hold its shape.
Butter. Butter melts into the glaze for richness, which keeps it from tasting like plain sugar and juice.
How to Make Orange Juice Cake
1. Prep the pan Heat the oven to 350 degrees F and grease and flour a 10 to 12 cup bundt pan thoroughly.
2. Mix the batter Combine the cake mix, pudding mix, oil, orange juice, and eggs in a large bowl and beat for about 2 minutes until smooth.
3. Bake the cake Pour the batter into the pan, smooth the top, and bake for 35 to 40 minutes until a toothpick comes out clean.
4. Cool briefly Let the cake rest in the pan while you cook the glaze so it stays warm enough to absorb it.
5. Cook the glaze Combine the powdered sugar, orange juice, and butter in a saucepan and cook over medium low heat until melted and smooth.
6. Soak the cake Poke holes all over the top with a skewer and pour the warm glaze over the cake slowly so it soaks in.
7. Invert and cool Rest for 15 to 20 minutes, invert onto a plate, and let the cake cool completely before slicing.
How to Serve Orange Juice Cake
Slice the cake and serve it with a cold glass of fresh pineapple lemonade for a sunny brunch pairing. A spoonful of mango panna cotta makes a creamy side, and fresh fruit pavlova suits a larger dessert table. Add a few strawberries and cream cupcakes if you are feeding a crowd.
How to Store and Reheat Orange Juice Cake
Keep the cooled cake in an airtight container at room temperature for up to three days. Refrigerate it for about a week, or freeze slices for up to three months and thaw them in the refrigerator before serving.
Tips and Variations for Orange Juice Cake
Flag the allergens. This cake contains wheat, eggs, and soy, and some mixes contain milk, so check every label for guests.
Do not taste the batter. The batter has raw eggs and raw flour, so skip the spoon and wash your hands after mixing.
Grease well. Use shortening or baking spray and a dusting of flour in every ridge so the cake releases cleanly.
Pour the glaze slowly. Add the glaze in stages over a minute or two, letting the first pour soak in before adding more.
Rest it overnight. For deeper flavor, let the glazed cake rest for at least 8 hours before slicing, then cut it with a serrated knife.
Use fresh juice. Fresh squeezed juice gives the brightest flavor, and a little zest in the batter pushes the citrus further.
Skip the sticky pan. Cool for only 15 to 20 minutes before inverting, because a longer rest can let the sugar glue the cake to the pan.
Check trusted guidance. For general advice on safe food handling at home, read the Texas AgriLife Extension food safety guide before you serve.
Frequently Asked Questions About Orange Juice Cake
Can I make orange juice cake the day before?
Yes, and it tastes better after resting. Glaze it, cover it once cool, and slice it the next day.
What makes orange juice cake so moist?
Pudding mix, oil, and a warm glaze that soaks into the holes keep the crumb soft for days.
Can I use bottled juice in orange juice cake?
Yes. Shake it well and choose a juice with a bright flavor, though fresh juice tastes more vivid.
Do I need a bundt pan?
A 9 by 13 pan also works, but check for doneness early because a shallow cake bakes faster.
Can I use a different pudding flavor?
Vanilla pudding works well and gives a milder flavor, while lemon pudding adds a gentle tang that suits orange.
Orange Juice Cake with Orange Glaze
Equipment
- 10 to 12 cup Bundt pan
- Large mixing bowl
- Saucepan
- Wooden skewer
Ingredients
Main Ingredients
- 15 oz yellow cake mix one standard box
- 3 oz instant lemon pudding mix one small box
- ¾ cup vegetable oil
- ¾ cup orange juice for the batter
- 4 large eggs room temperature
- 2 cup powdered sugar for the glaze
- ¾ cup orange juice for the glaze
- 4 tbsp unsalted butter for the glaze
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour a 10 to 12 cup bundt pan.
- Mix. Beat the cake mix, pudding mix, oil, orange juice, and eggs for about 2 minutes until smooth.
- Bake. Pour into the pan and bake for 35 to 40 minutes until a toothpick comes out clean.
- Glaze. Melt the powdered sugar, orange juice, and butter in a saucepan over medium low heat until smooth.
- Soak. Poke holes in the warm cake, pour the glaze over it, and rest for 15 to 20 minutes before inverting.
- Cool. Let the cake cool completely before slicing.
