If you want a bright, tangy cake that’s moist and full of citrus flavor, this Orange Juice Cake is a winner. It’s easy to make, freezes well, and the orange glaze soaks into the cake for a wonderful finish that keeps guests coming back for seconds.
I make this cake often for brunches, potlucks, and cozy coffee dates — it’s always a crowd-pleaser.
Simple pantry ingredients and a quick glaze make it a go-to recipe when I want something delicious without fuss.
Why I Love This Recipe
This recipe is effortless and uses ingredients most home cooks already have. The boxed cake mix and instant pudding keep the texture moist, and orange juice adds a fresh, bright flavor. The glaze soaks into the cake for extra citrusy goodness.
Ingredients & Substitutions
Overview of the ingredients and easy substitutions:
- Yellow cake mix — a convenient base; use a gluten-free mix if needed.
- Instant lemon pudding mix — adds moisture; vanilla pudding works as a substitute.
- Vegetable oil — keeps the cake tender; melted coconut oil can be used for a subtle flavor change.
- Orange juice — fresh juice gives the best flavor, but bottled juice will work.
- Eggs — bind the batter; applesauce, flaxseed + water, or commercial egg replacers work for egg-free versions.
How to Make Orange Juice Cake
Quick steps to bake this cake:
- Preheat the oven to 350°F and thoroughly grease and flour a 10- or 12-cup Bundt pan.
- In a large bowl, combine the cake mix, instant lemon pudding mix, orange juice, oil, and eggs. Beat with an electric mixer for about 2 minutes until the batter is thick and combined.
- Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze by combining powdered sugar, orange juice, melted butter, and vanilla. Warm until the sugar is dissolved, then stir smooth.
- While the cake is still hot in the pan, poke holes across the top with a wooden skewer and slowly pour the hot glaze over the cake so it absorbs evenly. Let cool 15–20 minutes in the pan before inverting onto a serving plate.
Key to Success — Choice of Cake Mix
Not all boxed cake mixes behave the same with this glaze. A good yellow cake mix that holds up to added liquid without becoming soggy gives the best texture. If you try different brands, watch the cake after glazing for excess sogginess and adjust the amount of glaze if needed.
Key to Success — Grease and Flour the Bundt Pan
To prevent sticking, use a solid shortening or butter to coat the pan, getting into all the crevices. Dust the pan with flour and tap out the excess. Greasing and flouring the center tube is essential for an intact release.
Key to Success — Pour the Glaze Slowly
Pour the warm glaze slowly over the hot cake so it has time to absorb. Work in small amounts and aim for even coverage. Let the cake rest in the pan for 15–20 minutes so the glaze sinks in before turning it out. For best flavor and texture, I prefer the cake after it rests overnight at room temperature.
Serving Suggestions
Serve slices with coffee or tea for a bright brunch treat, or as a light dessert after dinner. It’s also easy to transport, making it great for picnics and potlucks.
Recipe Variations
Ideas to tweak the cake:
- Lemon-Blueberry: Fold fresh blueberries into the batter for a fruity addition.
- Chocolate Orange: Use a chocolate cake mix and add orange zest for a chocolate-citrus combo.
- Nutty: Stir in chopped walnuts or pecans for texture and flavor.
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Frequently Asked Questions
Yes. Citrus juices like lemon or lime will work, but the flavor will change. Adjust the sweetness of the glaze to taste if the juice you use is more tart or more sweet.
You can freeze the baked cake before glazing. Wrap it tightly in plastic wrap and foil; it will keep up to three months. Thaw overnight in the refrigerator and glaze before serving.
Common egg substitutes include 1/4 cup applesauce per egg, a flaxseed “egg” (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), or a commercial egg replacer. Each option affects texture slightly.
Yes. Bake a day ahead — the cake often tastes better after resting. Glaze just before serving for the freshest texture.
This Orange Juice Cake is an easy, reliable recipe with bright flavor and a tender crumb. Keep it in your recipe collection for simple entertaining or a sunny weekend bake.
Orange Juice Cake
Ingredients
- 15 oz box yellow cake mix
- 3.4 oz box instant lemon pudding mix
- 3/4 cup vegetable oil
- 3/4 cup orange juice
- 4 large eggs
For the Glaze
- 2 cups powdered sugar
- 3/4 cup orange juice
- 4 Tbsp melted butter
- 1 tsp vanilla extract
Directions
- Preheat oven to 350°F. Grease and flour a 10- or 12-cup Bundt pan.
- In a large bowl, combine cake mix, pudding mix, orange juice, oil, and eggs. Beat with an electric mixer for about 2 minutes. Pour batter into the prepared pan.
- Bake 40–45 minutes or until a toothpick inserted in the center comes out clean.
- In a microwave-safe bowl, stir together powdered sugar, orange juice, melted butter, and vanilla. Microwave 1–2 minutes until sugar is dissolved, stirring until smooth.
- Poke holes all over the cake with a wooden skewer. Slowly pour the hot glaze over the hot cake, allowing it to absorb. Cool in the pan 15–20 minutes, then invert onto a serving plate.
Notes
Equipment
- 10- or 12-cup Bundt pan
- Electric mixer
- Microwave-safe bowl
- Wooden skewers or fork