Orange Juice Cake
This amazingly moist Orange Juice Cake is great for breakfast, brunch, or any time of day. Serve it with a cup of coffee for the perfect morning snack.
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Servings: 12 servings
Calories: 442kcal
Ingredients
- 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 extract
Directions
- 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.
Notes
The cake is best served the next day. If not eaten within 24 hours, refrigerate the leftovers.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 442 kcal | Carbohydrates: 60 g | Protein: 4 g | Fat: 21 g | Saturated Fat: 5 g | Polyunsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 405 mg | Fiber: 1 g | Sugar: 40 g
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