orange juice cake

This old-fashioned Orange Juice Cake is incredibly moist and bursting with fresh citrus flavor! Plus, the easy dessert comes together in minutes with help from a box of cake mix and vanilla pudding.

Orange Juice Cake

(15.25 oz) box yellow cake mix

vanilla pudding mix

orange juice

vegetable oil

eggs

orange zest ((from about 2 large oranges))

sugar

salted butter

Preheat oven to 350 degrees. Grease and flour a Bundt cake pan.

In a large bowl, use an electric mixer on medium-high speed to beat together the cake mix, dry pudding mix, orange juice, oil, eggs and orange zest for about 2 minutes.

Pour into prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes in pan. While the cake is in the pan, prepare the glaze.

To make the glaze, combine powdered sugar, orange juice and butter in a saucepan. Boil over medium heat, whisking constantly, for about 2 minutes.

Invert the cake onto a wire cooling rack set over a foil-lined baking sheet. Use a toothpick or fork to poke holes all over the top of the cake. Slowly drizzle the warm glaze all over the hot cake, pausing to allow the glaze to soak into the cake before adding more. The warm cake will absorb a lot of the glaze, while some more glaze will also drip down the side.

Allow the cake to cool completely before slicing and serving.

This orange cake is a moist and mouthwatering treat that'll leave you wanting more. And it’s so good, it might not even last a day in your house!

Easy Orange Cake Recipe

yellow cake mix (15.25 ounces)

instant pudding mix - lemon

lemon extract orange zest

dark chocolate chips, chopped nuts, craisins, candied orange peel

white sugar

butter

Preheat the oven to 325 degrees Fahrenheit (160°C) and grease a 10-inch Bundt pan.

In a large mixing bowl, combine the yellow cake mix and pudding mix with a whisk.

Make a well in the center and pour in 3/4 cup of orange juice, vegetable oil, eggs, and lemon extract or orange zest.

Whisk by hand or beat on low speed with an electric mixer until the ingredients are well-combined and the batter is smooth.

Scrape the sides of the bowl and beat for an additional 4 minutes on medium speed.

If adding extras (chocolate chips, nuts, etc.), stir them in at this point with a spatula.

Pour the batter into the prepared Bundt pan and bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

While the cake cools, make the glaze.

Combine the remaining 1/3 cup of orange juice with the white sugar and butter in a small saucepan over medium heat.

Cook for 2 minutes, constantly stirring until the sugar has dissolved and the butter has melted.

Drizzle the orange glaze over the cooled cake.

Serve and enjoy!

Soft, buttery, and bursting with citrus, this orange juice cake is a summer dream. And thanks to the boxed cake mix, it's ready in a flash.

(15.25-ounce) box yellow cake mix

orange

Preheat the oven to 350°F (175°C) and generously grease a 10- or 12-cup bundt pan.

Make the cake: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, vegetable oil, orange juice, and eggs. Beat with an electric mixer on medium speed until well combined, about 2 minutes.

Pour the batter into the bundt pan and spread it evenly. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean.

Make the glaze: In a medium saucepan, combine the sugar, butter, and orange juice over low heat. Stir gently until the butter is melted and the sugar dissolves.

Let the cake cool for 5-10 minutes, then poke holes all over the top of the cake with a sharp knife or skewer. Slowly pour the warm orange glaze over the cake, allowing it to seep into the holes. Let the cake sit in the pan for an additional 15 minutes to absorb the glaze.

Carefully invert the cake onto a serving plate. If desired, dust the top with powdered sugar or brush warmed orange/apricot jam over the top for a shiny finish. Slice and enjoy the citrusy delight!

Fresh orange juice replaces milk in this soft, moist coffee cake, giving it a bright and sunny flavor reminiscent of summertime.

Orange Coffee Cake with Streusel Crumb Topping

all-purpose flour

dark brown sugar

cinnamon

salt

unsalted butter,

butter (for greasing the pan)

flour (for greasing the pan)

unsalted butter (softened to room temperature)

sour cream

baking powder

orange juice ((I recommend pulp free))

To make the streusel crumb topping, in a bowl, whisk to combine the flour, brown sugar, cinnamon, and salt. Add the butter cubes to the bowl, and use your fingertips to break down the butter pieces and rub them into the flour mixture, until small clumps form. Keep in the refrigerator while you prepare the cake.

Preheat the oven to 350 degrees F. Grease and flour an 8×8″ metal cake pan, and set aside.

In a large bowl, cream together the butter and sugar with an electric mixer until fluffy and combined. Add the eggs one at a time, mixing each egg in well before adding the next. Add the sour cream and mix until combined.

In a separate bowl, whisk to combine the flour, baking powder, and salt.

Add half of the flour mixture to the butter egg mixture, and mix until combined. Then add half of the orange juice, and mix until combined. Mix in the remaining half of the dry ingredients, then the remaining orange juice.

Pour the coffee cake batter into the greased and floured pan, then evenly spread the streusel crumb topping all over the top of the batter. Bake the cake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.

Let the cake cool for at least 15 minutes before serving, then enjoy!

8 by 8 in my opinion is to small. 
I used 9 by 9 and changed the baking time. 
It’s a good recipe. 

Very easy and so good. Made it in the evening and let it cool overnite so it was ready the next morning. I added orange extract and vanilla extract.

This was delicious!  I did sub plain greek yogurt for the sour cream, and I used Earth Balance butter sticks in place of half the butter, so half EBBS and half real butter - made no difference whatsoever.  I also added about a tsp of vanilla.  I would take somone's suggestion below and put in some orange zest, I get the organic OJ from Costco and it's really good, but I would have enjoyed even a bit more orange flavor.  This is a keeper recipe - thank you! :)

Pretty good but honestly just taste like a yellow cake. There is just a teeny hint of orange flavor. May need to use zest in the mix next time.

The cake had a great texture and flavor. We really love orange so I added orange zest to the batter and streusel. Really great. Thanks for sharing the recipe!

Hi there, yr recipes are great!! Will try yr Orange cake soon. Keep up the good work and yr efforts! Erna.

I tried to give this recipe 5 stars, but no matter how much I tapped, it wouldn’t do it—stopping at four. Therefore, my FIVE STAR review is this orange coffee cake with streusel topping is moist and most delicious! I did not change a thing from the instructions. The orange juice ingredient gives this good coffee cake extra yummy depth and does not overpower the taste. Thank you for making home made breakfasts even better! 

Too much sugar! Not enough streusel! I enjoy baked treats, and that's the only reason you are getting 3 stars!!! ~~~ = 3 Tildas

Extra moist and delicious yellow cake  is given a little Vitamin C boost thanks to orange juice.

Betty Crocker™ Super Moist™ Yellow Cake Mix

lemon

water

butter, melted

Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.

In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.

Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.

Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

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