Orange Juice Cake is one of those charming retro desserts that never goes out of style. Moist, zesty, and glazed to perfection, it’s the kind of cake that makes any gathering feel extra special. I first tasted this cake at a spring bake sale and couldn’t stop thinking about it—the burst of citrus and the velvety texture were pure joy.
Now it’s a family favorite, especially when we need a sunny treat on a gray day. Whether you're hosting brunch or looking for a quick dessert that impresses, this cake is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Bright Citrus Flavor: Orange juice adds a fresh, vibrant taste.
- Incredibly Moist: Thanks to pudding mix and the luscious glaze.
- Super Easy: Made with cake mix and pantry staples.
- Great for Any Occasion: Perfect for brunch, potlucks, or a sweet gift.
- Crowd Favorite: Everyone comes back for seconds.
- Stores Well: Tastes even better the next day!
Ingredients You'll Need
For the Cake:
- 1 (3.5 oz) package instant vanilla pudding mix
- 1 (18.25 oz) package yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 cup cold water
For the Glaze:
- ½ cup butter
- ¾ cup white sugar
- ¾ cup orange juice
Tip: Use freshly squeezed orange juice for the brightest flavor.
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan.
In a large bowl, mix together cake mix, pudding mix, eggs, vegetable oil, and cold water. Beat on medium speed for 2 minutes until well combined.
2. Bake the Cake
Pour the batter into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don’t overbake—check at 45 minutes to ensure it stays moist.
3. Make the Glaze
While the cake bakes, combine butter, sugar, and orange juice in a saucepan. Heat over medium heat, stirring until the sugar is dissolved and the glaze is warm.
4. Glaze the Cake
Remove the cake from the oven and immediately pour half the glaze over the hot cake while it’s still in the pan. Let sit for 15 minutes.
Invert the cake onto a serving plate and pour the remaining glaze over the top.
5. Cool and Serve
Let the cake cool completely before slicing. Serve at room temperature.
Serving and Storage Tips
This cake is best served slightly warm or at room temperature. Garnish with orange zest or a dusting of powdered sugar for a pretty finish.
Store leftovers tightly wrapped at room temperature for 2–3 days or in the fridge for up to a week. You can also freeze slices for up to 2 months—just thaw and enjoy!
Helpful Notes
- Don’t Skip the Glaze: It soaks into the cake and adds irresistible moisture.
- Bundt Pan Tip: Grease and flour thoroughly to prevent sticking.
- Try a Twist: Add a teaspoon of orange zest to the batter for extra zing.
- Serve with Berries: A side of strawberries or blueberries complements the citrus beautifully.
Frequently Asked Questions
- Can I use a different cake mix?
Yes, white or even orange cake mix works well too. - What if I don’t have a bundt pan?
Use a 9x13-inch pan or two loaf pans—adjust baking time accordingly. - Can I use bottled orange juice?
Yes, but fresh juice gives the best flavor. - How do I prevent the cake from sticking?
Use a good non-stick spray or butter and flour the pan well. - Can I make it ahead?
Absolutely—this cake tastes even better the next day!
Final Thoughts
Orange Juice Cake is an old-school gem that’s as delightful today as it ever was. With its moist crumb and citrusy glaze, it brings sunshine to any table. Whether you’re baking for a party or just for yourself, it’s a recipe you’ll come back to again and again.
Have you tried it? What’s your favorite glaze or twist on this classic?
Orange Juice Cake
Ingredients
For the Cake:
- 1 3.5 oz package instant vanilla pudding mix
- 1 18.25 oz package yellow cake mix
- 4 eggs
- ½ cup vegetable oil
- 1 cup cold water
For the Glaze:
- ½ cup butter
- ¾ cup white sugar
- ¾ cup orange juice
- Tip: Use freshly squeezed orange juice for the brightest flavor.
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan.
- In a large bowl, mix together cake mix, pudding mix, eggs, vegetable oil, and cold water. Beat on medium speed for 2 minutes until well combined.
Bake the Cake
- Pour the batter into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Tip: Don’t overbake—check at 45 minutes to ensure it stays moist.
Make the Glaze
- While the cake bakes, combine butter, sugar, and orange juice in a saucepan. Heat over medium heat, stirring until the sugar is dissolved and the glaze is warm.
Glaze the Cake
- Remove the cake from the oven and immediately pour half the glaze over the hot cake while it’s still in the pan. Let sit for 15 minutes.
- Invert the cake onto a serving plate and pour the remaining glaze over the top.
Cool and Serve
- Let the cake cool completely before slicing. Serve at room temperature.
Notes
- Don’t Skip the Glaze: It soaks into the cake and adds irresistible moisture.
- Bundt Pan Tip: Grease and flour thoroughly to prevent sticking.
- Try a Twist: Add a teaspoon of orange zest to the batter for extra zing.
- Serve with Berries: A side of strawberries or blueberries complements the citrus beautifully.
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