Go Back

Orange Juice Cake

Emily Parker
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 320 kcal

Ingredients
  

For the Cake:

  • 1 3.5 oz package instant vanilla pudding mix
  • 1 18.25 oz package yellow cake mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup cold water

For the Glaze:

  • 1/2 cup butter
  • 3/4 cup white sugar
  • 3/4 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.