This orange juice cake is moist, flavorful, and bursting with citrus goodness. Made with simple ingredients, it’s a delightful treat that pairs perfectly with a cup of tea or coffee. Whether for a special occasion or just because, this cake is sure to impress.
Why You’ll Love This Recipe
Citrus flavor explosion: The combination of orange juice, zest, and a sweet glaze ensures every bite is packed with bright, zesty notes.
Easy to make: Using a boxed cake mix as the base, this recipe comes together quickly with minimal effort.
Versatile: It’s perfect for brunch, dessert, or an afternoon treat with coffee.
Make-ahead friendly: This cake stays moist and delicious for days, making it great for entertaining or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1 cup orange juice (fresh or store-bought)
1/2 cup vegetable oil
1/4 cup water
1 teaspoon orange zest (optional, for extra flavor)
For the Orange Glaze:
1 cup powdered sugar
1/4 cup orange juice
1 teaspoon orange zest (optional)
Directions
Preheat and Prepare:
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
Make the Cake Batter:
In a large mixing bowl, I combine the cake mix, pudding mix, eggs, orange juice, vegetable oil, water, and orange zest (if using). Then, I beat everything with a mixer on medium speed for about 2 minutes until smooth.
Bake the Cake:
Pour the batter into the prepared pan. Bake for 40-45 minutes if using a bundt pan or 30-35 minutes for a 9×13-inch dish. The cake is done when a toothpick inserted into the center comes out clean.
Prepare the Orange Glaze:
While the cake is baking, I whisk powdered sugar, orange juice, and orange zest in a small bowl until smooth.
Glaze the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. While it’s still warm, I drizzle the glaze evenly over the top so it soaks in.
Serve:
Once the cake has cooled completely, I slice and serve it.
Servings and Timing
Servings: This recipe serves 10-12 people.
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: About 1 hour
Variations
Extra citrus kick: Add a few drops of orange extract to the batter or use a combination of orange and lemon juice.
Toppings: Dust with powdered sugar, top with candied orange slices, or serve with whipped cream.
Lighter glaze: Substitute some of the orange juice in the glaze with milk for a milder flavor.
Storage and Reheating
At room temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: Keep it in the fridge for up to a week.
Freezer: Wrap slices individually and freeze for up to 3 months. Let them thaw at room temperature before serving.
Related Recipes:
- Cranberry Orange Bread
- No-Bake Orange Creamsicle Cheesecake Recipe
- Cranberry, Orange, and Pecan Muffins
FAQs
How do I keep the cake from sticking to the bundt pan?
I recommend greasing and flouring the pan thoroughly, ensuring you cover all the crevices. A non-stick baking spray with flour also works well.
Can I use fresh orange juice for this recipe?
Yes, fresh orange juice adds a vibrant, natural flavor to the cake and glaze.
What can I substitute for the instant pudding mix?
If you don’t have instant pudding mix, use 1/4 cup of cornstarch and an additional 1/4 cup of sugar as a substitute.
Can I make this cake in advance?
Absolutely! This cake stays moist and flavorful, so it’s great for making a day or two ahead. Just store it in an airtight container.
Can I use a different flavor of cake mix?
Yes, white or orange-flavored cake mix works well if you want to change things up.
Conclusion
This orange juice cake is a citrusy delight that’s easy to make and always a hit. Whether you’re serving it for dessert or enjoying a slice with coffee, it’s a recipe worth keeping on hand. Its bright, zesty flavor and moist texture make it a crowd-pleaser for any occasion.
📖 Recipe:
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Orange Juice Cake
- Total Time: About 1 hour
- Yield: 10-12 servings
- Diet: Vegetarian
Description
This Orange Juice Cake is moist, bursting with citrus flavor, and topped with a zesty orange glaze. Made with a yellow cake mix, pudding, and fresh orange juice, it’s an easy yet impressive dessert perfect for brunch, afternoon tea, or special occasions.
Ingredients
For the Cake:
1 box (15.25 oz) yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
1 cup orange juice (fresh or store-bought)
1/2 cup vegetable oil
1/4 cup water
1 teaspoon orange zest (optional)
For the Orange Glaze:
1 cup powdered sugar
1/4 cup orange juice
1 teaspoon orange zest (optional)
Instructions
- Preheat and Prepare:
Preheat oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish. - Make the Cake Batter:
Combine cake mix, pudding mix, eggs, orange juice, vegetable oil, water, and orange zest (if using). Beat with a mixer on medium speed for 2 minutes until smooth. - Bake the Cake:
Pour batter into the prepared pan. Bake for 40-45 minutes (bundt pan) or 30-35 minutes (9×13-inch dish). Check doneness with a toothpick. - Prepare the Glaze:
Whisk powdered sugar, orange juice, and orange zest in a small bowl until smooth. - Glaze the Cake:
Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the warm cake. - Serve:
Let the cake cool completely, then slice and serve.
Notes
Use fresh orange juice for a vibrant flavor.
Grease and flour the pan thoroughly to prevent sticking.
Cake can be made up to 2 days in advance and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10-12 servings
