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Orange Juice Bundt Cake
Transform a boxed cake mix, instant vanilla pudding mix, orange juice, and a few pantry staples into something amazingly moist and delicious. This cake makes a wonderful springtime dessert providing sunshine in every bite with delicious citrus flavor. I recommend using freshly squeezed orange juice in this recipe if possible, but store-bought will work in a pinch.
Cake mix sizes have changed in the past few years, this recipe will work with any large cake mix from 15.25 up to 18.25 ounces. The recipe calls for a yellow cake mix. White, butter, vanilla, orange, or lemon cake mixes would all be good substitutes. For extra citrus flavor, you can use instant lemon pudding instead of vanilla.
To prevent sticking, grease and flour the Bundt pan generously. Bake in a preheated 350°F oven for 40-45 minutes or until a knife or toothpick inserted in the cake, comes out clean. Prepare the orange juice glaze while the cake is still hot.
Let the cake cool in the pan on a wire rack for a few minutes, while you make the glaze. Cooling the Bundt cake in the pan allows the cake to naturally pull away from the sides as it cools making it more likely to come out of the pan in one solid piece instead of breaking.
Combine the butter, sugar, and orange juice in a small saucepan. Cook over medium-high heat, stirring occasionally until the glaze begins to boil. Reduce heat to medium-low, whisk, and simmer for 2-4 minutes. The butter should be completely melted, the sugar should be dissolved and the glaze should thicken slightly.
With a long tined fork or meat skewer, poke deep holes all over the cake. Pour the glaze evenly over the top of the cake.
Allow the cake to continue cooling in the pan, while the glaze soaks in for 10-15 minutes. Don’t let the cake cool completely in the pan as it can continue cooking while it cools. Turn the cake and pan upside down onto a serving platter, remove the pan, and allow the cake to finish cooling.
Give the cake time to soak up and distribute all the orange juice glaze before serving. If you try cutting it while it’s still warm, it will be harder to cut and possibly a little soggy. Dust with powdered sugar before serving.
Store at room temperature, covered with a lid, a large bowl, or saran wrap. This cake will keep at room temperature for 2-3 days. To keep longer, store in the refrigerator for up to 1 week or freeze for up to 3 months.
Orange Juice Bundt Cake
- 1 15.25 oz. package yellow cake mix
- 1 3.5 oz. package instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 cup orange juice (or water)
- ½ cup butter
- ¾ cup sugar
- ¾ cup orange juice
- Preheat oven to 350°F. Grease and flour a large Bundt pan.
- Combine the cake mix, pudding mix, orange juice (or water), oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared Bundt pan.
- Bake for 40 - 45 minutes, or until knife or toothpick inserted in cake comes out clean.
- Combine the butter, sugar, and orange juice in a saucepan. Over medium-high heat, bring to a boil. Reduce heat to medium, whisk, and simmer for 2-4 minutes. The butter should be completely melted, the sugar should be dissolved and the glaze should thicken slightly.
- While still warm and in the pan, poke holes in the top of the cake with a long-tined fork or skewer. Pour orange juice glaze evenly over the cake. Allow the cake to cool in the pan for 10 to 15 minutes, then turn the cake and pan upside down onto a serving platter. Dust the top with powdered sugar before serving.