Orange Juice Cake with Orange Glaze
A soft bundt cake made from a yellow cake mix and lemon pudding, soaked with a warm 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.
Notes
Substitutions: Use vanilla pudding mix if you prefer a milder flavor.
Tips: Poke holes and pour the glaze in stages so it soaks in. For deeper flavor, rest the cake for at least 8 hours.
Storage: Keep at room temperature for up to three days, refrigerate for about a week, or freeze for up to three months.