Orange Juice Cake is moist, bright, and full of fresh citrus flavor. It’s simple to make and perfect for dessert, brunch, or with a cup of coffee. This version uses orange juice in both the cake and the glaze for maximum flavor.
🍊 Orange Juice Cake
Ingredients
Cake
- 1 box yellow cake mix
- 1 small box instant vanilla pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 3/4 cup orange juice
- 1 tablespoon orange zest (optional, but recommended)
Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- 1 tablespoon melted butter (optional, for richness)
Instructions
1. Prepare Pan & Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a Bundt pan well.
2. Make the Batter
- In a large bowl, mix cake mix, pudding mix, eggs, oil, orange juice, and zest.
- Beat for 2–3 minutes until smooth and fluffy.
3. Bake
- Pour batter into prepared pan.
- Bake for 40–45 minutes, or until a toothpick comes out clean.
4. Glaze
- Mix powdered sugar, orange juice, and melted butter until smooth.
- While cake is warm, poke small holes with a skewer.
- Pour glaze slowly over cake, letting it soak in.
5. Cool & Serve
- Let cake cool 15 minutes before turning out.
- Serve plain or with whipped cream.
Tips
- Fresh-squeezed orange juice gives the best flavor.
- Add a splash of orange extract for extra citrus punch.
- Store covered at room temperature for 3 days.
Variations
- Add chocolate chips for a chocolate-orange twist.
- Top with cream cheese glaze instead of orange glaze.
- Bake as cupcakes (20–22 minutes).
This orange juice cake is soft, citrusy, and incredibly moist—an easy crowd-pleaser.
If you want, I can also give you a from-scratch orange cake (no cake mix) or a Southern-style orange pound cake version.
