Name: Orange Juice Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 box (3.4 oz) instant vanilla pudding mix; 4 large eggs; 3/4 cup orange juice; 1/2 cup vegetable oil; 1 tablespoon orange zest (optional); 1/2 cup unsalted butter; 1 cup granulated sugar; 1/4 cup orange juice

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If you’re on the hunt for a cake that blends irresistible citrus brightness with classic, old-fashioned comfort, you absolutely need to try Orange Juice Cake. This iconic Bundt cake is tender and moist from its fresh orange juice and silky glaze, bursting with sunshine in every bite. Serve it for brunch, holidays, or whenever you crave a cheerful, crowd-pleasing dessert that’s practically effortless—yet unforgettable.

Ingredients You’ll Need

The magic of Orange Juice Cake is that it delivers bakery-worthy flavor with a short, no-fuss ingredient list. Each component has a starring role—creating a cake that’s perfectly fluffy, vibrantly citrusy, and beautifully glazed. Let’s break down what you’ll need and why it matters:

Yellow cake mix: Forms the base and ensures a perfectly soft, springy crumb every single time.
Instant vanilla pudding mix: Adds creamy richness and extra moisture, taking this cake from good to great.
Eggs: Give the cake structure and help bind everything together for the perfect rise.
Orange juice: The real flavor hero! Fresh or bottled, it infuses citrusy brightness into every bite.
Vegetable oil: Keeps the cake very moist while letting the citrus flavor shine.
Orange zest (optional): Adds concentrated orange aroma and extra zing if you want even more citrus punch.
Unsalted butter (for the glaze): Melts into a luscious base for the sweet-tart glaze.
Granulated sugar (for the glaze): Gives structure and sweetness, turning into a syrupy coating for the cake.

How to Make Orange Juice Cake

Step 1: Prepare Your Bundt Pan

Begin by preheating your oven to 350°F (175°C). Take a moment to generously grease your 10-inch Bundt pan—making sure to get into all the nooks and crannies. This easy step guarantees your Orange Juice Cake will release smoothly and beautifully, ready for slicing.

Step 2: Mix the Batter

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, orange juice, oil, and orange zest if using. Grab your electric mixer and beat everything together on medium speed for about 2 minutes. You’re looking for a smooth, creamy batter with all ingredients nicely blended and no dry streaks—your kitchen will already start to smell incredible!

Step 3: Bake

Pour the batter into your prepared Bundt pan, smoothing out the top. Slide it into the oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden, the edges begin to pull away from the pan, and a toothpick inserted in the center comes out clean. The anticipation is half the fun as the aroma fills your home!

Step 4: Make the Orange Glaze

While the cake bakes, whip up the glaze. In a small saucepan over medium heat, melt together the unsalted butter, granulated sugar, and orange juice. Keep stirring until the mixture is smooth and just starting to bubble around the edges. Don’t let it boil—you want it syrupy and pourable, ready to soak right into the cake.

Step 5: Glaze and Soak

As soon as the cake is out of the oven, use a skewer or fork to poke holes all over the top (still in the pan). Slowly pour that warm, fragrant orange glaze over the hot cake, allowing it to seep deep into each bite. Let it rest for 15 to 20 minutes so the glaze can work its magic, giving you an ultra-moist Orange Juice Cake.

Step 6: Remove and Cool

Gently invert the cake onto a serving plate. The glaze will leave a glistening sheen and a citrusy aroma that’s hard to resist. Let your masterpiece cool completely before slicing—it gets better as it sits, so don’t rush this part!

How to Serve Orange Juice Cake

Garnishes

Dress up your Orange Juice Cake with a dusting of powdered sugar, curls of fresh orange peel, or thin orange slices arranged on top. These finishing touches add both beauty and an extra pop of citrus, making your cake even more enticing and special for any occasion.

Side Dishes

This cake pairs wonderfully with a big bowl of fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. The sweet-tart notes of the cake complement creamy or fruity sides—just the thing for brunches, afternoon teas, or summer celebrations.

Creative Ways to Present

Want to make your Orange Juice Cake the star of the dessert table? Try serving it as mini Bundt cakes for an adorable twist, or slice and lay pieces in a circular pattern with vibrant orange segments for a cheerful centerpiece. Individually wrapped slices also make delightful gifts!

Make Ahead and Storage

Storing Leftovers

Your Orange Juice Cake stays soft and luscious for several days—just cover tightly with plastic wrap or store in an airtight container at room temperature. The glaze continues to infuse the crumb, actually making leftovers even more flavorful by the next day!

Freezing

This cake freezes beautifully. Wrap cooled slices or even the whole cake (unglazed or glazed) in plastic wrap, then foil, and pop into the freezer for up to three months. Thaw overnight at room temperature before serving for a fresh-tasting treat anytime.

Reheating

If you enjoy your cake just slightly warm, microwave individual slices for a few seconds, or place the cake in a low oven (about 300°F) for 10 to 15 minutes. This revives the fresh-baked flavor and brings the glaze back to its glossy best.

FAQs

Can I use freshly squeezed orange juice for this cake?

Absolutely! Using fresh orange juice, along with some zest, amplifies the bold citrus flavor and fragrance, making your Orange Juice Cake even more vibrant and homemade.

Can I make this Orange Juice Cake without a Bundt pan?

While a Bundt pan gives the cake its signature shape and easy slicing, you can also bake it in a 9×13-inch pan or divide the batter between two standard loaf pans—just adjust the baking time as needed.

Is it possible to reduce the sugar in the glaze?

If you prefer a less sweet finish, you can cut the sugar in the glaze by about a third. The end result will be slightly less syrupy but still moist and packed with orange flavor.

Can I make the cake ahead for entertaining?

Yes, and it’s actually even better the next day! Making Orange Juice Cake in advance gives the glaze time to soak in, so the crumb is extra tender and bursting with flavor when you’re ready to serve.

Do I have to use the orange zest?

The zest is optional, but it definitely adds a punch of fresh citrus aroma and taste. If you love orange desserts, it’s a delicious way to enhance the cake—but the recipe is still wonderful without it.

Final Thoughts

If you’re looking for a cake that’s simple to make, perfectly moist, and absolutely bursting with citrusy sunshine, Orange Juice Cake is your answer. Give it a try—especially for your next brunch, potluck, or just because you deserve a slice of something sweet and special!

Orange Juice Cake Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Orange Juice Cake is a delightful dessert that bursts with citrus flavors. A moist and tender bundt cake infused with orange juice and topped with a sweet glaze, this easy-to-make treat is perfect for any occasion.

Ingredients

Scale

Main Cake:

1 box yellow cake mix
1 box (3.4 oz) instant vanilla pudding mix
4 large eggs
3/4 cup orange juice
1/2 cup vegetable oil
1 tablespoon orange zest (optional)

For the glaze:

1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup orange juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly.
Mix the batter: In a large bowl, combine the cake mix, pudding mix, eggs, orange juice, oil, and orange zest. Beat with an electric mixer until smooth.
Bake the cake: Pour the batter into the Bundt pan and bake for 40–45 minutes until a toothpick comes out clean.
Prepare the glaze: Melt butter in a saucepan, stir in sugar and orange juice until bubbling.
Glaze the cake: Once baked, poke holes in the cake and pour the warm glaze over it. Let it sit to absorb the glaze before inverting onto a plate to cool.