Zesty Orange Juice Cake That Will Brighten Your Day

This vibrant Orange Juice Cake is a delightful dessert that brings sunshine to any gathering with its zesty flavor and moist texture.

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Prep Time 10

Cook Time 40

Cooling Time 8

Total Time 8 50

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Yellow Cake Mix Opt for Betty Crocker or Pillsbury for the best results.
1 packet Instant Lemon Pudding Mix Vanilla pudding can be used as a substitute.
1/2 cup Vegetable Oil Can be swapped with canola or sunflower oil.
1 cup Fresh Orange Juice Fresh-squeezed or pasteurized; avoid concentrated options.
4 large Eggs Use room temperature for better mixing.

For the Glaze

1 cup Powdered Sugar Sift for a lump-free finish.
1/4 cup Unsalted Butter Margarine can substitute but will affect flavor.

Equipment

bundt pan
Mixing Bowl
electric mixer
saucepan

Method

Preparation and Baking

Preheat your oven to 350°F (175°C) and grease a 10 to 12-cup Bundt pan.
Mix the yellow cake mix, instant lemon pudding mix, vegetable oil, orange juice, and eggs in a large bowl for about 2 minutes.
Pour the batter into the prepared Bundt pan and bake for 35 to 40 minutes, checking doneness with a toothpick.
While the cake bakes, prepare the glaze by heating powdered sugar, orange juice, and butter until smooth.
Let the cake cool in the pan for 10 minutes, then poke holes and pour the glaze over the warm cake.
Cool the cake for 15 to 20 minutes before inverting onto a platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For the best flavor and texture, allow the cake to cool completely, ideally resting for about 8 hours before slicing.

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