I have never met a bundt cake I didn’t like. This Orange Juice Bundt Cake is so delicious and moist, you may never eat any other bundt cake again.
I love the fresh taste of the orange with the sweet taste of the cake. The best part of the whole bundt cake though is the glaze. It makes the bundt cake that much sweeter, but doesn’t overpower the delicious citrus.
I make this for holidays, bbq’s birthdays, Sunday dessert, and pretty much anytime I crave it. It’s a crowd favorite, and I know your family will love it too.
how to make orange juice bundt cake
Step 1: Preheat oven to 350 degrees. Heavily spray a bundt pan, with non-stick cooking spray. I like to use an olive oil or butter based, non-stick cooking spray, but any non-stick cooking spray will work for this.
Step 2: In a large bowl, mix together the cake and pudding mixes, sour cream, orange juice, eggs, oil and orange zest. Pour batter into a bundt pan.
Step 3: Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Step 4: Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate.
Step 5: If desired, dust the cake with powdered sugar or top with orange glaze.
Step 6: For the glaze, mix together melted butter, powdered sugar, orange juice and orange zest.
Step 7: Add more powdered sugar to make it thicker or add more orange juice to make it runnier.
Why use pudding when baking?
Pudding is an essential ingredient in baking, when you want a moist dessert. We use it as a starch that won’t dry out your desserts and baked goods, and keep them from cracking, drying, or losing that delicious moist look and texture.
It also adds a little extra flavor that is subtle but delicious.
how the recipe came to be
Years ago, my sister Kristen and I used to live just down the street from each other.
Both of our husbands were attending the University of Utah, we each had one child (our little girls are only 6 weeks apart) and we were both trying to live on pennies while our husbands attended school.
We usually got together a couple of times a week and sometimes we would even do our grocery shopping together.
It was on one of these shopping trips that Kristen introduced me to the day-old bakery shelves. How did I not know this existed?!
Donuts, muffins, cakes, cookies- all marked WAY down because they were a couple days old.
Every starving newly-wed, new mom college student deserves dessert in their lives and if you can get it for more than half off, it’s an even better deal.
Every time I was with Kristen, we would check out the day-old shelves and see what we could find to have as a treat.
One of our favorites was the Orange Glazed Bundt Cakes. Holy cow- I don’t know what it is that they put in that cake, but it’s divine.
We would bring that cake home and eat it and talk while our baby’s napped- it really was one of my favorite things to do with her.
Maybe I just associate that cake with those sweet memories of being with my sister (who now lives thousands of miles away), but it is still one of my favorite desserts of all time.
I tried to recreate it and while it’s not quite like the bundt cakes that you get at the store, it’s a delicious and moist cake that you have to try.
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Looking for more bundt cakes?
We love bundt cakes because they are so moist. Here are a few of our favorites:
Red Velvet Bundt Cake
Pineapple Coconut Bundt Cake
Fresh Raspberry Yogurt Bundt Cake
Lemon Poppy Seed Bundt Cake
Butterscotch Banana Bundt Cake
Orange Juice Bundt Cake Recipe
Ingredients
- 15.25 ounces yellow cake mix, 1 box
- 3.5 ounces vanilla instant pudding mix, 1 box
- 1 cup sour cream
- 1 cup orange juice, (freshly squeezed tastes best, but any kind will work)
- 4 eggs
- ½ cup vegetable oil
- zest of two oranges
Glaze
- ¼ cup butter, melted
- 2 cups powdered sugar
- 4 Tablespoons orange juice, (freshly squeezed tastes best)
- ½ teaspoon orange zest
Instructions
- Preheat oven to 350 degrees. Heavily spray a bundt pan with non-stick cooking spray.
- In a large bowl, mix together the cake and pudding mixes, sour cream, orange juice, eggs, oil and orange zest. Pour batter into a bundt pan.
- Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate.
- If desired, dust the cake with powdered sugar or top with orange glaze.
- For the glaze, mix together melted butter, powdered sugar, orange juice and orange zest.
- Add more powdered sugar to make it thicker or add more orange juice to make it runnier.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe adapted from our Triple Chocolate Bundt Cake.
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