Orange Cake

Orange Cake

Angie LaSala 0

"This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!"

Ingredients 2 h {{adjustedServings}} servings 410 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 55g
  • 18%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.
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Reviews 620

  1. 752 Ratings


I have one suggestion for all of those taht tried this and it tasted more like lemon than orange. My family has made this cake for years. However, we do not use lemon pudding we use vanilla. I don't understand why lemon would be used at all because it would alter the flavor. If you are looking for ORANGE flavor use vanilla pudding instead and you will be impressed.


I can't believe I'm rating a recipe that begins with a yellow cake mix 5 stars, but I call it as I see it! This was just that good, and with none of that "this is a cake mix" taste. It seems most reviewers put their own spin on this recipe, as did I. I used yellow cake mix because that's what I had on hand, (but I've found French Vanilla makes a much better substitute for yellow cake mix in general), vanilla pudding, 1 tsp. orange extract, 1 tsp. vanilla, fresh orange juice full tablespoon of orange zest! Since there seemed to be a great deal of disappointment with this cake not being very orange tasting, this full-flavored cake, as I made it anyway, is very definitely a prominent, fresh tasting orange. The glaze, too, is orangey, buttery good, and makes the cake all shiny and beautiful. I used a tube pan, but used the "bottom" of the cake for the top as I liked the imperfect and crackly look of it. This is just one outstanding, delicious and beautiful orange--yes ORANGE--cake.


My family enjoyed this easy,tasty,moist cake. My only complaint was that it was more of a "citrus cake" rather than orange. I added orange zest to the batter but it still lacked the orange punch I was looking for. That said I would make it again & enjoy every piece. I would like to add my way of adding the glaze: After the cake has cooled I put the cake back into the cake pan & add the glaze to the bottom of the cake first. Glaze soaks into the bottom of the cake which traditionally never gets it. It soaks into the sides too. I then invert the cake onto a cake plate & glaze the top & sides. All the glaze gets used & doesn't run all over making for messy cleanup.