Search thousands of recipes reviewed by home cooks like you.

Orange Juice Cake

Orange Juice Cake

Debbie Rowe

This cake is similar to a rum cake, but you substitute orange juice for rum.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
  2. Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
  3. Bake for 30 minutes, or until knife inserted in cake comes out clean.
  4. Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
244
8/28/2009

There is just no way one could say they made this recipe "exactly" and have it turn out. (Assuming you're using the Bundt cake pan called for in the recipe) Any cake mix bundt recipe needs to bake between 50-60 minutes, not 25 minutes as written. This discrepancy makes this recipe fatally flawed right from the start, in my opinion. Experienced cooks will know better, but if a beginner cook baked this and thought it would be done in 25 minutes, they'd wonder what they did wrong. Having said that, the orange flavor was nice, particularly since I added a teaspoon of orange extract to the batter (would have used 1 T. of grated oranze zest if I had it), and used orange juice in the batter as well, rather than the water called for. As for the syrup, in hindsight I'd use only half this recipe. Yes, this definitely is a moist cake, but it really is TOO moist - soggy, in fact, in places where the cake absorbed the syrup more than others. I cannot recommend this recipe as written. However, if you adjust the baking time to 50-60 minutes (mine took 55) and make the changes I made to use orange juice instead of water, add a teaspoon of orange extract or a tablespoon of grated orange zest and reduce the syrup by half this would be a four star, cake mix cake.

Pamcastle
145
11/9/2007

I made this cake and it was an instant success. My co-workers gobbled it all up. Wonderful Cake! I made edits to this recipe. 1 Box of Duncan Hines Orange Supreme Cake Mix (instead of the yellow mix) 1 Box of Orange Jello mix along with 1 Box of the Vanilla Pudding mix Orange Zest added to cake mix. I also add the orange zest to the glaze. When still hot in the pan, I poke holes in the cake and pour the glaze over the cake. Let it sit for 15 minutes to absorb all of the mixture before flipping the cake. All the juice should be absorbed into the cake before flipped. I love this cake and will plan on making it again. It WAS TRULY A HIT!

shae324
123
2/19/2007

I've been making this for years, I got the recipe from my aunt. I double the pudding and add orange zest to make it even more moist and add a bit more orange flavor. No matter where I take it, its gone in a flash. Good for breakfast too!!