Orange Juice Cake is a super moist bundt cake that is full of orange flavor. We’re putting orange juice into the cake as well as in the glaze that is poured over the cake. This cake is a wonderful dessert, but it would also make a great coffee cake for breakfast.
This cake is so flavor-packed and moist that you’ll wonder where it’s been all your life.
We’re making a buttery orange juice glaze and pouring it all over the cake so that it’ll absorb to enhance the flavor and moisture.
In other words, we’re putting the juice in this easy Orange Juice Cake.
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Key to Success #1 – Use a Betty Crocker Cake Mix
Now, I’m not normally picky about the cake mixes that I use in my recipes.
But I feel it makes a big difference in this Orange Juice Cake recipe.
The Betty Crocker yellow cake mix is the best at absorbing the liquid in the orange juice glaze.
I have tried it with a Duncan Hines cake mix and the cake was soggy after adding the liquid.
Save yourself the headache and stick with the Betty Crocker cake mix in this Orange Juice Cake.
In a large bowl, combine the Betty Crocker yellow cake mix, instant lemon pudding mix, vegetable oil, orange juice, and eggs.
Using an electric mixer, blend the cake batter together until it is thick and fluffy, or about 2 minutes.
It’s normal for this cake batter to be thicker than the batter from a typical boxed cake mix.
Key to Success #2 – Grease and Flour the Bundt Pan
This moist cake sometimes has trouble coming out of the pan in one piece.
To help the cake slide out smoothly, be sure to grease and flour the pan well.
First, use a solid shortening, such as Crisco, to coat the pan.
Be sure to get the shortening into all the nooks and crannies of the Bundt pan because that’s where the cake likes to stick.
Next, sprinkle a little bit of all-purpose flour into the pan and shake it all around.
Continue tapping the pan and turning it until the entire inside is coated with flour.
Don’t forget the center tube when you’re adding the flour.
Finally, turn the pan over and tap the excess flour into the trash can.
Spoon the orange juice cake batter into the Bundt pan and smooth the top then pop it into the oven to bake.
Key to Success #3 – Pour the Orange Juice Glaze Slowly
After the cake comes out of the oven, it’s time to make the orange juice glaze.
Start by combining orange juice, powdered sugar, melted butter, and vanilla in a microwave-safe bowl.
Microwave the glaze mixture for 1-2 minutes until the sugar has melted.
While the cake is still in the Bundt pan, take a wooden skewer and poke holes all over the top of the cake.
If you don’t have a wooden skewer, you can use a fork to make the holes.
Slowly pour the hot glaze over the hot cake.
Work slowly so that the liquid has a chance to get absorbed.
Be sure to get the glaze all over the cake so that it will be evenly distributed.
Allow the cake to sit and absorb the liquids for 15-20 minutes before turning out on a serving platter.
In my humble opinion, this cake is best after it sits overnight at room temperature.
If you have any cake left after about 24 hours, be sure to refrigerate the leftovers.
Save this Orange Juice Bundt Cake recipe to your favorite Pound Cakes board or your Citrus Desserts board.
- 1 box (15-ounce) Betty Crocker yellow cake mix
- 1 box (3.4-ounce) instant lemon pudding mix
- 3/4 cup vegetable oil
- 3/4 cup orange juice
- 4 large eggs
For the Glaze
- 2 cups powdered sugar
- 3/4 cup orange juice
- 4 Tbsp butter, melted
- 1 tsp vanilla
- Preheat the oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan. Set aside.
- In a large bowl, combine the cake mix, pudding mix, orange juice, oil, and eggs. Mix with an electric mixer for 2 minutes. Pour into the prepared pan.
- Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
- In a medium microwave-safe bowl, stir together the ingredients for the glaze. Microwave the glaze for 1-2 minutes until the sugar is melted. Stir well.
- Use a wood skewer to poke holes all over the cake. Slowly pour the orange juice glaze over the hot cake. Cool in the pan for 15-20 minutes then turn the cake and the pan over onto a serving plate. Remove the pan.
The cake is best served the next day. If not eaten within 24 hours, refrigerate the leftovers.
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Betty Crocker Super Moist Yellow Mix (Pack of 2)
Jell-O Lemon Instant Pudding & Pie Filling Mix (24 ct Pack, 3.2 oz Boxes)
Simply Orange Juice, 52 fl oz, 100% Juice w/ Calcium & Vitamin D, Not from Concentrate
Good Cook 12-inch Bamboo Skewers, 100 Count
Nordic Ware ProForm Bundt Pan with Handles, 12 Cup, standart
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 21gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 74mgSodium: 405mgCarbohydrates: 60gFiber: 1gSugar: 40gProtein: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.