Orange Juice Cake Recipe

Let me introduce you to a dessert that’s pure sunshine on a plate: Orange Juice Cake! This retro favorite blends zesty citrus with the cozy fluffiness of classic yellow cake, keeping each bite delightfully moist thanks to a generous orange glaze. The dreamy combination of instant lemon pudding and real orange juice delivers vibrant flavor and a tender crumb that’s a total crowd-pleaser at potlucks, holiday tables, or your own kitchen counter on a lazy weekend. If you’re craving something easy yet impressive, Orange Juice Cake is what you need in your baking lineup.

Ingredients You’ll Need

What makes Orange Juice Cake absolutely irresistible is its simplicity: just a handful of pantry staples come together to create a cake that punches far above its ingredient list. Each component plays a part in flavor, color, or texture, making this one-layer Bundt especially lush and memorable.

• Yellow Cake Mix: The backbone of our cake provides structure, sweetness, and a reliably fluffy base in minutes.
• Instant Lemon Pudding Mix: Adds a punch of citrus flavor and extra moisture for that signature melt-in-your-mouth crumb.
• Vegetable Oil: Keeps the cake ultra-tender and moist, so you get a perfect slice every time.
• Orange Juice: The true star—fresh or store-bought, it brings a bright, sunshiny kick to both the batter and glaze.
• Large Eggs: Bind everything together and give the cake a rich, golden color and a bit of lift.
• Powdered Sugar: Melts into the glaze for a sweet, silky finish that soaks perfectly into the cake.
• Butter: Adds lushness to the glaze, making it glossy and deeply flavorful.

How to Make Orange Juice Cake

Step 1: Prepare Your Bundt Pan

Generously grease and flour a 10 to 12-cup Bundt pan. This step is important to ensure every beautiful spiral or ridge of your Orange Juice Cake comes out intact. If you have a non-stick baking spray with flour, that works wonders too.

Step 2: Mix the Batter

In a large bowl, combine the yellow cake mix, instant lemon pudding, vegetable oil, orange juice, and eggs. Using an electric mixer, beat everything together for about 2 minutes until the batter is silky and smooth. The citrus aroma is already irresistible at this point!

Step 3: Bake the Cake

Pour the batter into your prepared pan and smooth out the top. Bake at 350°F for 35 to 40 minutes. You’ll know it’s ready when a toothpick comes out mostly clean and the cake begins to gently pull from the pan’s edges.

Step 4: Prepare the Glaze

While the cake cools in its pan, make the glaze: Add powdered sugar, orange juice, and butter to a small saucepan and heat over medium-low. Stir until the butter melts and the mixture becomes smooth, glossy, and just a bit syrupy.

Step 5: Glaze the Cake

Grab a skewer or toothpick and poke plenty of holes all over the warm cake. Slowly pour the hot glaze directly onto the cake in the pan so it soaks in. It might seem like too much glaze, but trust the process—this is what makes Orange Juice Cake legendary!

Step 6: Finish and Cool

Let the cake rest in the pan for about 15 to 20 minutes so the glaze can seep in and work its magic. Then carefully invert onto a serving plate and let it cool completely. For the absolute best flavor and texture, let it rest for around 8 hours before slicing.

How to Serve Orange Juice Cake

Garnishes

Elevate your Orange Juice Cake with a light dusting of powdered sugar, a scattering of thin orange zest curls, or candied orange slices for a dazzling presentation. Even a dollop of lightly whipped cream can make each slice extra special.

Side Dishes

This cake pairs delightfully with a scoop of vanilla ice cream or tangy Greek yogurt. For a brunch gathering, offer it alongside a fresh fruit salad or crisp berries—the citrus flavors harmonize beautifully!

Creative Ways to Present

Try slicing the Orange Juice Cake and layering pieces with whipped cream and fruit for a quick trifle, or serve mini slices on a dessert board with chocolate-dipped oranges and nuts. Individual cupcake versions work wonderfully for larger parties or bake sales.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Orange Juice Cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The glaze keeps every bite moist, so the cake stays tender and delicious.

Freezing

You can absolutely freeze Orange Juice Cake! Wrap slices tightly in plastic wrap and stash them in an airtight container or freezer bag. They’ll keep well for up to 2 months—just thaw at room temperature before enjoying.

Reheating

For that fresh-baked taste, gently warm a slice in the microwave for 10-15 seconds. If you froze your cake, let it thaw first for best texture. This quick warm-up brings the glaze back to life and makes the citrus aroma pop.

FAQs

Can I use a different cake mix flavor?

Absolutely! While yellow cake mix gives the classic Orange Juice Cake its signature flavor, a white or even a butter cake mix works in a pinch if that’s what you have on hand.

Is it possible to use fresh-squeezed orange juice?

Yes, fresh-squeezed orange juice delivers big on flavor and aroma. Just strain any pulp before adding it to the batter or glaze for the silkiest result.

How do I prevent my cake from sticking to the Bundt pan?

Generously grease every nook and cranny of your Bundt pan, then dust with flour. Non-stick baking spray with flour is a helpful shortcut if you’ve had trouble in the past.

Can I make Orange Juice Cake ahead of time?

Definitely! In fact, it tastes best after resting for several hours or overnight, so all those bright orange and lemon flavors can mellow and marry.

Is Orange Juice Cake suitable for a brunch menu?

It’s perfect for brunch! The citrusy brightness wakes up everyone’s tastebuds, and it’s easy to serve to a crowd—just slice and enjoy with coffee, tea, or mimosa.

Final Thoughts

Whether you’re sharing it with family, serving at a celebration, or sneaking a slice with your morning coffee, Orange Juice Cake delivers cheer and comfort every single time. I hope you’re inspired to bake this golden treat soon—it’s a true classic that never disappoints!

Print