Orange Juice Cake
A delightful dessert bursting with citrus flavor, perfect for any occasion.
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.
Notes
To store Orange Juice Cake, keep it in an airtight container at room temperature for up to three days. Refrigerate for about a week or freeze for up to three months. Remember to defrost it in the refrigerator before serving.