Let me tell you about the little miracle that is my Orange Juice Cake Yummy – it’s the dessert that never fails to disappear before I can even snap a decent photo of it! There’s something magical about how the fresh orange juice soaks into every bite, creating this ridiculously moist cake that makes people go back for thirds (yes, I’ve seen it happen).
I first made this cake for a potluck when I was desperately trying to use up some leftover orange juice, and now it’s my most requested recipe. My neighbor actually texts me “OJ Cake?” when she’s having a bad day – that’s how comforting and downright delicious this simple dessert is. The citrusy aroma alone will have your kitchen smelling like sunshine!
Why You’ll Love This Orange Juice Cake Yummy
Trust me, this cake is about to become your new obsession. Here’s why:
- Unbelievably moist: That orange juice glaze seeps into every crumb, keeping it tender for days (if it lasts that long!)
- Foolproof to make: Just dump, mix, and bake – even my 12-year-old niece can whip this up
- Bright citrus flavor: Fresh orange juice gives it that perfect balance of sweet and tangy
- Always a crowd-pleaser: I’ve served this at everything from baby showers to backyard barbecues
The best part? It tastes even better the next day – if you can resist eating it right away!
Ingredients for Orange Juice Cake Yummy
Okay, let’s gather the good stuff! Here’s what you’ll need to make this sunshine-in-a-bundt-pan:
- 1 (3.5 ounce) package instant vanilla pudding mix – The secret weapon for extra moisture!
- 1 (18.25 ounce) package yellow cake mix – Any brand works, but I’m partial to Betty Crocker
- 4 eggs – Room temperature, please – they mix in way better
- 1/2 cup vegetable oil – Canola works great too
- 1 cup cold water – Straight from the tap is fine
- 1/2 cup butter – For that irresistible glaze (salted or unsalted both work)
- 3/4 cup white sugar – For the glaze’s perfect sweetness
- 3/4 cup orange juice – Freshly squeezed if you can – it makes ALL the difference
See? Nothing fancy, just simple ingredients that create pure magic together. Now let’s get mixing!
Equipment You’ll Need
Don’t worry – you probably have most of this in your kitchen already! Here’s the short list:
- 10-cup Bundt pan – The pretty fluted one makes it look fancy
- Large mixing bowl – Big enough for all that batter
- Whisk or electric mixer – I like using my hand mixer for lazy days
- Small saucepan – For making that dreamy glaze
- Wooden skewer or toothpick – To test doneness and poke those glaze holes
That’s it! No fancy gadgets needed for this simple stunner of a cake.
Step-by-Step Instructions for Orange Juice Cake Yummy
Alright, let’s turn these simple ingredients into the most amazing orange juice cake you’ve ever tasted! Follow these steps and you’ll get perfect results every time.
Preparing the Cake Batter
First things first – preheat that oven to 350°F (175°C) so it’s nice and toasty when we’re ready to bake. Now grab your big mixing bowl and let’s make magic happen!
Here’s my no-fail method: dump in the dry cake mix and pudding mix first. No need to sift – just give them a quick whisk together to break up any lumps. Then add the eggs, oil, and cold water. I like to crack my eggs into a separate bowl first (just in case of shells), but you do you!
Now mix it all together until smooth. No need to overdo it – about 2 minutes with a hand mixer or 3-4 minutes of good old-fashioned arm power should do the trick. You’ll know it’s ready when the batter looks like sunshine in a bowl – smooth, slightly thick, and perfectly pourable.
Baking the Cake
Pour that beautiful batter into your greased and floured Bundt pan. Pro tip: give the pan a little tap on the counter to release any air bubbles – it helps the cake bake evenly.
Slide it into your preheated oven and set that timer for 50 minutes. Now the hardest part – waiting! Resist the urge to open the oven door before at least 45 minutes have passed. The cake is done when it’s golden brown and a toothpick inserted near the center comes out clean (a few moist crumbs are fine, but no wet batter). If it needs more time, add 5-minute increments until perfect.
Making the Orange Glaze
About 10 minutes before your cake is done, let’s make that irresistible glaze! Melt the butter in a small saucepan over medium heat – keep an eye on it so it doesn’t burn. Once melted, whisk in the sugar and orange juice. Here’s where fresh orange juice really shines – that bright citrus aroma will have your kitchen smelling heavenly!
Bring the mixture to a gentle boil, then reduce heat and let it simmer for exactly 2 minutes. You’ll see it thicken slightly – this is what makes the glaze cling perfectly to every nook and cranny of the cake. Remove from heat and set aside.
Glazing and Cooling the Cake
When your cake is baked to perfection, pull it out of the oven – but don’t turn it out yet! Let it rest in the pan for about 5 minutes, then use a wooden skewer to poke holes all over the top (the side that will become the bottom when flipped).
Now slowly pour about half the warm glaze over the cake, letting it soak into those holes. Wait 5 minutes, then carefully invert the cake onto a serving plate. Drizzle the remaining glaze over the top, watching as it cascades down those beautiful Bundt ridges. Let it cool completely before slicing – I know, torture! But this gives the glaze time to set and the flavors to develop.
Tips for the Perfect Orange Juice Cake Yummy
After making this cake more times than I can count, here are my foolproof secrets:
Always use freshly squeezed orange juice – that bottled stuff just doesn’t give the same bright flavor. Let the cake cool slightly before glazing so it absorbs better without getting soggy. And please, please grease every nook of that Bundt pan – nothing worse than beautiful cake stuck in the pan!
Variations and Add-Ins
Oh, the fun you can have with this recipe! Try adding a tablespoon of orange zest to the batter for extra citrus punch. For holiday flair, swap half the orange juice with cranberry juice – it turns the glaze this gorgeous ruby color. My neighbor swears by adding a teaspoon of vanilla to the glaze for extra warmth. Feeling fancy? Top slices with whipped cream and fresh berries. The possibilities are endless!
Serving and Storing Orange Juice Cake Yummy
This cake is gorgeous all on its own, but I love dressing it up! For special occasions, I’ll dust it with powdered sugar or top slices with a dollop of fresh whipped cream and some orange zest. My kids go crazy when I add a scoop of vanilla ice cream on the side – the warm cake makes it melt just right!
Leftovers? (If you have any!) Just cover the cake with plastic wrap or store in an airtight container at room temperature. It stays moist for 3-4 days – actually gets better on day two as the flavors mingle. You can also freeze it for up to 2 months – I wrap individual slices in plastic wrap and aluminum foil for easy thawing.
Nutritional Information
Here’s the nutritional breakdown per slice (but remember – these are just estimates! Actual values may vary depending on your specific ingredients and brands):
- Calories: 320
- Sugar: 25g
- Fat: 15g
- Protein: 4g
Psst – this is cake, not salad…so enjoy every delicious bite without stressing the numbers too much!
FAQs About Orange Juice Cake Yummy
I’ve gotten so many questions about this cake over the years – here are the answers to the ones I hear most often!
Can I use bottled orange juice?
Technically yes, but fresh is SO much better! Bottled juice often has that “cooked” taste that dulls the bright citrus flavor. If you must use bottled, go for the not-from-concentrate kind and maybe add a teaspoon of fresh zest to perk it up.
How do I prevent the cake from sticking to the pan?
Oh honey, I’ve learned this lesson the hard way! My foolproof method is to grease every nook with butter (I use the wrapper from the butter I’m using in the recipe), then dust with flour. Give it a good tap to remove excess. Let the cake cool in the pan for 10 minutes before turning out – no less, no more.
Can I make this cake ahead of time?
Absolutely! In fact, I think it tastes even better the next day. Bake it the night before, glaze it, then just cover loosely with foil at room temp. The flavors really develop overnight. For longer storage, freeze it unglazed for up to 2 months.
Share Your Experience
Did you make this Orange Juice Cake Yummy? I’d love to hear how it turned out! Snap a photo and tag me – nothing makes me happier than seeing your baking successes. Leave a comment below with your tips or tweaks too!
Print
Irresistible Orange Juice Cake Yummy to Satisfy Your Cravings
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious and moist orange juice cake with a sweet glaze.
Ingredients
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (18.25 ounce) package yellow cake mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup cold water
- 1/2 cup butter
- 3/4 cup white sugar
- 3/4 cup orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, combine pudding mix, cake mix, eggs, oil, and water. Beat until smooth.
- Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze by melting butter in a saucepan. Stir in sugar and orange juice, bring to a boil, and simmer for 2 minutes.
- Remove cake from oven and poke holes in the top with a skewer. Pour glaze over the warm cake.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, use fresh orange juice.
- Let the cake cool slightly before glazing to allow better absorption.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: orange juice cake, moist cake, easy dessert
