Orange Juice Bundt Cake
A bright, citrusy dessert bursting with orange flavor and topped with a buttery sweet glaze.
Ingredients
For the cake:
1 (15.25 oz) box yellow cake mix (Betty Crocker or Pillsbury recommended)
1 (3.4 oz) box instant lemon pudding mix
¾ cup vegetable oil
¾ cup orange juice
4 large eggs
For the glaze:
2 cups powdered sugar
¾ cup orange juice
4 tablespoons unsalted butter
Directions
Preheat your oven to 350°F. Generously grease and flour a 10 to 12-cup Bundt pan to prevent sticking.
In a large bowl, beat together the cake mix, pudding mix, oil, orange juice, and eggs using an electric mixer. Mix on medium speed for about 2 minutes until smooth.
Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the cake pulls away slightly from the edges.
While the cake cools in the pan, prepare the glaze. In a small saucepan over medium-low heat, combine powdered sugar, orange juice, and butter. Stir frequently until the butter is melted and the mixture is smooth.
Use a skewer or toothpick to poke holes all over the warm cake in the pan. Slowly pour the warm glaze evenly over the cake—don’t worry if it seems like a lot! Let the cake soak for 15–20 minutes until most of the glaze is absorbed.
Carefully invert the cake onto a serving plate and allow it to cool completely. For the best flavor and texture, let the cake rest for about 8 hours before serving.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories: 517 kcal
Servings: 10