Description
This delightful Orange Juice Cake combines the bright, refreshing flavor of orange juice with a moist, tender yellow cake base. Enhanced with instant vanilla pudding mix and a hint of orange zest, this cake is perfect for any occasion, delivering a beautiful citrus aroma and a luscious glaze that ties all the flavors together.
Ingredients
Scale
Cake
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup orange juice (fresh or store-bought)
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon orange zest (optional)
Glaze
- 1 cup powdered sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and the instant vanilla pudding mix thoroughly.
- Add Wet Ingredients: Crack the eggs into the bowl, then add the orange juice, vegetable oil, water, and optional orange zest. Beat all ingredients together with an electric mixer on medium speed until smooth and well combined, about 2 minutes.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan, spreading it gently with a spatula if needed.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 1 hour.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and optional orange zest until smooth and pourable.
- Glaze the Cake: Once the cake is cooled, pour the glaze evenly over the top, spreading gently with a spatula if necessary. Let it set before serving.
- Serve: Cut the cake into 10 equal pieces and serve fresh. Store any leftovers in an airtight container.
Notes
- For a more intense orange flavor, use freshly squeezed orange juice and fresh zest.
- The instant pudding mix adds moistness and a tender crumb to the cake.
- You can substitute vegetable oil with canola or light olive oil for a different flavor profile.
- If you prefer a thicker glaze, reduce the orange juice slightly or add more powdered sugar.
- Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days.
