Orange Juice Cake: Orange Bundt Cake Recipe with Glaze

If you’re looking for a bright and tangy treat to brighten your day, look no further than this delightful Orange Juice Cake! It’s incredibly moist, bursting with zesty flavors, and topped with a luscious glaze that’s sure to be a hit at any gathering. Trust me, once you try this cake, you’ll be dreaming of it for days!

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I’ve whipped up this Orange Juice Cake countless times for family gatherings and spontaneous get-togethers, and it never fails to impress!

Whether it’s brunch with friends, a special occasion, or just a cozy afternoon with some coffee, this cake is a go-to favorite.

If you love this recipe, you might also want to explore my delectable Honey Bun Cake or my Easy Almond Pound Cake – both are deserving of a spot in your recipe collection!

Why I Love This Recipe

I adore this recipe because it’s not only super easy to make, but it also requires minimal ingredients that I usually have on hand.

The combination of cake mix and pudding creates an incredibly moist texture, while the orange juice infuses the cake with a bright, refreshing flavor.

The glaze is the cherry on top, soaking into the cake and adding an extra punch of citrus goodness!

Ingredients & Substitutions

Here’s a quick overview of the main ingredients that make this cake shine:

• Yellow Cake Mix: This is the base of the cake, and using a mix saves time without sacrificing flavor. You can substitute it with a gluten-free mix if desired.
• Lemon Pudding Mix: It adds moisture and richness. If you can’t find lemon pudding, vanilla pudding works well too!
• Vegetable Oil: For that lovely moist texture. You can replace it with melted coconut oil for a different flavor.
• Orange Juice: It’s the star of the show! Freshly squeezed juice enhances the taste, but store-bought works fine in a pinch.
• Eggs: Essential for binding the ingredients. Egg substitutes can be used for a vegan variant.

How to Make Orange Juice Cake

Making this cake is a breeze.

Here’s how I do it:

🔑 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.

Serving Suggestions

This Orange Juice Cake pairs perfectly with a hot cup of coffee or tea.

Serve it as a lovely brunch option or as a delightful dessert after dinner.

It’s also a fantastic treat for picnics or potlucks!

Recipe Variations

Feel free to get creative!

Here are a few variations:

• Lemon Blueberry Twist: Add fresh blueberries into the batter for a fruity explosion.
• Chocolate Orange: Substitute chocolate cake mix and add cocoa powder for a chocolatey version.
• Nutty Addition: Stir in chopped walnuts or pecans for an added crunch.

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Frequently Asked Questions

Whether you’re looking to impress guests or treat yourself, my Orange Juice Cake is sure to be a crowd-pleaser.

Its simple ingredients and easy preparation make it a recipe I always keep in my back pocket.