When I was a kid, my mom was always sharing recipes. She has a giant binder just filled with clippings and printed recipes of her own creation and from others. Who would have thought that one day I’d grown up and make a career out of sharing recipes!?!? But I digress…
The original recipe for Orange Juice Cake is one that was shared with her many years ago. I’ve made a few minor changes to the recipe over the years, but it remains one of my favorite cakes.
This amazingly delicious cake starts with a simple box cake mix, but is transformed into something that I can only describe as a big ol’ bite of sunshine! It’s been a frequent treat in our family and I just know you guys are going to love it too! It’s infused with delicious orange juice flavor in the cake itself and in the glaze.
That glaze makes this a super-moist, delectable cake that I honestly can’t get enough of. One thing though… resist the temptation to serve it immediately. It will be harder to cut and maybe even a little soggy.
Once it has time to soak up and distribute all that delicious glaze, it will be even more delicious! Y’all enjoy!
Love this Orange Juice Cake?
Try my other versions! I created a Pineapple Juice Cake and a Lemonade Cake just like this one!
Orange Juice Cake
- 1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
- 1 (3.4-ounce) box instant lemon pudding mix
- 3/4 cup vegetable oil
- 3/4 cup orange juice
- 4 large eggs
For the glaze:
- 2 cups powdered sugar
- 3/4 cup orange juice
- 4 tablespoons unsalted butter
- Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
- In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
- In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
- Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.
I made this orange juice cake for the family – a bunch of people who don’t like a lot of desserts – this was such a hit, they all loved it, I was asked to make it again! So moist and delicious. Thanks so much for the recipe Stacey!
That’s a pretty sweet compliment! I’m so glad to hear everyone enjoyed it!
My son has requested an orange cake for his birthday. I’ve never made one and don’t have a Bundt cake pan. Could I make it a sheet cake instead? If not, I can always buy the pan.
I think it would work as a sheet cake. The cook time might be a little different though.
I believe I could eat this whole cake without stopping. It is that good!
Ha! I’m so glad you enjoy it that much!!
I really enjoyed this recipe. Easy, super moist and delicious!
So glad you enjoyed it!
This cake was so easy to make, and turned out delicious! The glaze did not all absorb, but ran down around the cake which made for a mess when I turned it out onto the plate. I’ll definitely be making this again.
Wonderful! So glad you enjoyed it!
How well do you think this recipe would work making cupcakes?
Hmm… I’ve not tried that, but I don’t see why it wouldn’t work.
How long does it keep, and how do you store it? I would like to make it 2-3 days in advance. Would it still be good?
It’s best kept in the fridge and will last for 2 to 3 days.
I have always wanted to try an Orange Juice Cake, so my husband made this for our Sunday lunch today with a friend. It was absolutely delicious. I told my husband this evening we will add it to our dessert rotation. Thanks for the recipe.
Fantastic! So glad you liked it!
This is a favorite of our family. My sons always request this cake for their birthdays. So moist !
Thanks, Jane! He’s got good taste!
I’m making the Orange cake for our church fellowship on Sunday!
Hope everyone enjoys it!
Baked the Shortcut Cinnamon Rolls for Bible Study this week. Big hit. Can’t wait to make the OJ Cake. Love all your recipes, and your cookbook.
Thank you, Lassie!
Is there something specific about the Duncan Hines brand of cake mix that didn’t work for you? That’s the only brand I’ve used for years and never had a problem. I’m just curious what the problem is with using that brand. Thanks!!! This sounds so delicious! I can’t wait to try it!
Yes. It has always been my favorite brand as well. I use it for most other recipes, but it often falls in this recipe. It bakes up and then near the end of the bake time it falls and shrinks down to a super dense exture. Apparently, through a few years of research, there was a change made to the mix several years ago and others have reported that it causes other older recipes to fail as well. I tested 10 different brands and found that Duncan Hines was the only one to produce less than perfect results.
I have made this cake several times and everyone loves it. I have one family that ask for me to make it today is the second time but this time they want two . That’s how much they love it. Thank you so much for the recipe. God Bless you and your family! Have a great day!
Thank you so much, Virginia! Your comment sure put a smile on my face!
I made this for the first time today for my grandsons birthday. It was delish. Thank you for sharing and Happy New Year!
So glad to hear it turned out great for you! Tell him we all said Happy Birthday!
Can you put Grand Marnier or some other liqueur/hard liquor instead of the orange glaze?
I have been making OJ cake for a very long time. I used to make this cake for all the functions (holidays, pitch-ins, etc.). I got out of the habit but was craving it this holiday season. I came here for a refresher of the recipe. I’m trying this with confectioners sugar instead for the 1st time ever based on your recipe. Also, this is the 1st time I’m seeing lemon pudding used. I’ve always used vanilla pudding. I will try that next time.
This cake is very refreshing
I use lemon frosting to top of off
A family and company favorite
Sounds like a great addition!
I have a question about Orange juice cake?
What type or name of orange did you use for the cake ?
Hi Dawn! I just use regular ol’ prepared orange juice out of the container form the grocery store. I usually buy the Simply Orange brand.
I used a Duncan Hines as that is what I had… it was good anyway😊
Glad you enjoyed it!
I have made this cake four times in the last six weeks at my husbands request. He loves this cake!
Ha! That’s amazing! So glad to hear he’s enjoyed it!
Moist and delicious!
A big winner!!!!!!
Larry R Bainer Jr
I got this recipe from an elderly neighbor 50 years ago (I am 70 now), she made it for as long as she can remember, and I make it several times a year, it is the one thing that everyone requests.
My recipe is just slightly different, there is no OJ in the batter, water instead, and slightly less oil.
The only thing I do different is after the cake has cooled enough to handle, I remove it from the bundt pan, pour the glaze that is mixed about the consistency of honey into the pan, then put the cake back in and let it sit for 10 minutes or so. My glaze is just confectioner’s sugar, lemon juice and orange juice concentrate. I would guess that I make about a cup or so…I do not measure I have made this so many times I just know how much it takes.
This way there is an even coating on the cake.
I then take one of those meat marinade syringes and inject undiluted orange juice concentrate into the cake while it is still in the pan while waiting for the glaze to soak in. A little shot deep inside about every inch around the center.
When I invert the pan and remove the cake, it has an even coating of the glaze all over. I do not cover for a few hours and the glaze turns into a crunchy, delicious outer coating. The interior of the cake is delightfully moist and you get that slightly sour kick when you hit a pocket of the OJ.
Awesome and just delicious!!
Make it and promise you won’t regret it.
Thank you Sheila!
My family loved this cake. I don’t know why they don’t recommend Duncan Hines cake mix it worked great for me. I used their yellow cake mix. I used the full amount of the glaze it didn’t make it soggy. Good cake easy to make.
Oh wow! We have had some trouble with this recipe with the Duncan Hines cake mix in the past but so glad it worked well for you!
Have you ever used any add ins with this recipe? Nuts or cranberries? Just curious. Thank you, making today!
I haven’t tried that. Let me know how it turns out.
Me too and it turned out great!😋🤗
I made this cake for my husband birthday! He loves it so much he wants it every time I make cakes. So delicious!!
Oh I’m so glad he loved it! EVERY time you make cakes? What a compliment!
One of my favorites very moist and tasty.
So glad you like it!
Made your orange cake last week-end. Family loved it. Do you have a recipe for a sour cream pound cake made with cake mix?
Gail, I am so glad you and your family loved it! I don’t currently have a recipe for sour cream pound cake with cake mix but there may be a great new pound cake recipe coming up REALLY soon! Check back maybe Tuesday, lol!
Awesome and easy! Its become my new go to favorite. Thank you for sharing it.
I am so glad that you find this enjoyable to make!
I don’t eat cakes, but when I saw this recipe I had to try! Delicious, easy to make! Thank you for sharing it!
Oh Jeanette, thank you for taking a chance on this wonderful dessert! So glad you loved it!
Thank you for the great recipe! Couldn’t wait the 8 hours and it tastes so good! I’ll be making it again in September for a family reunion, it will be a hit. Question, do you refrigerate it or leave it on the counter? Thanks again!
I live at 5200 elevation (just moved from sea level). Do you know what I would do to accommodate for the altitude?
I don’t have much experience baking at high elevations, but you might find this helpful!
We love this cake! I’ve been wanting to make this since I had it at a local Amish bakery. However, it falls apart when I’m trying to remove it from the Bundt pan. It’s still tasty but needing some feedback on how and when is best to remove it. I’ve tried warm, and cool and it keeps doing it. Thanks in advance!!
My thought is to have you chill it completely in the fridge but fear that it will then stick to the sides of the pan as it cools. Does the cake fall apart or stick to the pan?
Have you tried making this in a 9×13 cake pan? Have a group of 16 women to serve and hoped it might work for convenience sake. Thank You!
I haven’t tried that because without a frosting it may look a little “plain”.
Can I use butter instead of margins for the glaze?
Butter or margarine should work.
Thanks for the heads up about the cake mix. I am a caterer and used nothing but Duncan Hines for years, but some time ago I began to have trouble with the mix. Notified the company and they assured me there had been no changes, but you know when you know. I now use Betty Crocker. I love your recipes and I know that I can trust them to turn out well. Thank you Stacey for all that you do.
Thank you so much!
Oh my stars, great cake!! Moist!!!!
I’m almost 80 and bake just about every day. I followed this recipe as written. Don’t need to change a thing.
(I added a little orange zest to a little glaze after turning the cake over and topped it off with that just for kicks)
Used Betty Crocker yellow cake mix
So glad to hear you enjoyed it!
I have been making this exact cake for 30 years or more, I got the recipe from an older neighbor lady. I had to promise that I would never give the recipe to her ex husband’s new wife.
Every time I am invited anywhere for dinner, I am asked to bring one of these cakes.
I have found that the cake mix does not seem to make a difference to me, I have used several different brands over the years and have yet to have one fail.
I do, however, do something extra; I use one of those meat injectors that looks like a huge hypodermic needle to inject some OJ concentrate into the cake before taking it out of the pan. It gives it a surprise smack of orange tartness to the occasional bite.
I also found that taking the cake out of the bundt pan, then pouring the glaze into the pan and putting the cake back into the pan for a few minutes will better distribute the glaze for a more even coating as well as it seems to soak into the crust better for that crunch after the glaze hardens.
These are some great tips, Bob! I LOVE the idea of using the injector to get all glaze in there! GENIUS! Thanks for sharing!!
Vivien L Brown
This is a wonderful moist cake – much like a rum cake but more flavorful!
So glad to hear it turned out great for you!
I have used this same recipe many times with different flavours.
Chocolate cake mix and instant chocolate pudding using oil and water for liquid. I ice this one with chocolate icing……my hubby’s favorite. He is a chocoholic.
White cake mix and vanilla pudding using baileys Irish cream and oil for liquid. Crushed pecans in bottom of pan. Glaze use Baileys as the liquid.
Also instead of Baileys used kahlua liqueur. In the glaze use Kahlua.
These are all moist and delicious.
Thanks so much for the great ideas!
What is it about the Duncan Hines that didn’t work or you didn’t like? Just curious! Loved the cake! Reminded me of a cake my grandmother made
Duncan Hines mixes often don’t rise correctly in this recipe. I’m starting to think it’s just one particular variety though. Did you use Duncan Hines? Do you remember what kind it was?
Hi Stacey! I made your orange juice cake and followed the recipe to the letter. Then I broke my own rule of never serving anything to guests that I had not personally tried myself first. It was a HUGE HIT! Everybody loved it and some even had two slices! It was so light, moist, and refreshing! I have never been a fan of heavy cake icings (as a child I always requested my birthday cake be angel food with no icing lol) so this cake is absolutely perfect!!! Thank you so, so much!
That’s awesome! So, so glad to hear it turned out great for you!
I just read this recipe, and it sounds delicious. I usually buy orange juice in a bottle jug from the grocery store. Would it be okay to use it instead of trying to get good tasting oranges??
I also read your pineapple Juice Cake recipe. I plan on making both for a cakewalk at Fall Fest at church at the end of this month, so of course I want to donate really good tasting cakes. Want to make them like you made them. Thanks for your post. God Bless you. Barbara.
Thanks so much, Barbara! And yes, bottled orange juice is normally what I use for this recipe. Hope they turn out great for you!
I have made this many times & taken to people recovering from surgery or new parents. I love it because it’s an easy dessert and well loved by everyone who receives it. You have blessed many people with this recipe.
Thank you so much, Lisa! It does my heart good to hear things like that. And thanks for sharing it with others!
This cake is very easy to make and delicious .
Glad to hear it turned out great for you!
I’ve made a similar cake in the past (45-50 years ago), but used Jello instead of pudding. I’ve made Orange and Lemon cakes for my younger cousins and they still mention those cakes every time I see them. I use to use Duncan Hines Supreme cake mixes. I looked & could find the Supreme versions anymore, nor could I find the recipe (use to be on the box).
Will Jello instead of pudding work with your Orange Juice Cake recipe, or do I need to adjust any other ingredients?
It should. I use some strawberry jello in my strawberry cake so it should be roughly the same.
Oh my goodness, I never comment on blog posts but I had to share how AMAZING this cake is. My 7 year old and I made it together and we added some orange zest to the batter (so I could teach her how to zest!) and it turned out so so so good. This cake would be perfect to serve at a summer bbq, or year-round ????. Thanks for the recipe!
Well, I’m so glad you commented on mine! It’s so great to hear you enjoyed it! And I love hearing about folks getting their little ones in the kitchen!
My mother wrote a similar recipe on the back of a n old deli sales slip from 1964. Her version, which we have used ever since, is DH lemon supreme cake, box of lemon instant pudding , 1 cup of orange juice , 1/2 cup oil and 4 large eggs. I always go armed with copies of the recipe. We top it with lemon or orange glaze. We call it pound cake:)
It’s always popular! 🙂
I used a King Arthur gluten free cake mix( which is usually great) and It fell. I will try another brand of cake mix gluten free of course next time.
Could I use orange pudding instead of lemon, and use lemon juice instead of orange juice?
You could certainly use orange pudding, but I’m afraid straight lemon juice might be a bit too tart. You could possibly mellow out the lemon juice by adding some water and sugar.
Made this cake and my family loved it. My daughter said she didn’t know what the cake was called but she called it “yellow cake” and to put in my recipe that she approved of it .
Wonderful! So happy to hear y’all enjoyed it!
I wonder if you could put fresh cranberries in this for a Chirstmasy cake?
I think you could! If you want them to be scattered throughout the cake, toss them in a little flour first. This can help a little to keep them from all sinking to the bottom of the pan. Though, that might not look bad either. 🙂 Enjoy!
I used a store brand yellow cake mix and it works great. Second one cooling on the counter! Used my fancy bundt pan so hope it comes out ok. I also put some pecans in bottom of pan as someone suggested and they were great last time I made it????. Thanks for the great recipe.
Thanks for the heads up! So glad you’ve enjoyed it! The pecans sounds like a fantastic addition.
Just tried this. OMGoodness it is so moist and delicious. I have to admit that I ate two pieces. I didn’t have lemon pudding so I used vanilla pudding instead. Can’t wait to try it with the lemon pudding. It will be even more delicious (if possible).
Sweet! Thanks, Mary! I’m so glad to hear it turned out great for you!
Oh my gosh thank you SO much for sharing! My mother in law made this for Christmas and my family LOVED it… but she sadly passed away before I got the recipe. This takes IDENTICAL! So much love and memories came out of my kitchen today thanks to you! <3
Now that’s quite the compliment!! Thank you so, so much! I’m so glad you enjoyed it!
I made this today exactly as written. This is terrific. It is so easy, I was hardly in the kitchen at all. As always, you have given us a dependable, easy-to-fix, delicious recipe that I will come back to many times. Thank you for sharing it with us.
I’m so glad to hear you enjoyed it, Leslie! Your comment put a huge smile on my face today!
I made the orange cake is super delicious! Is moist and the flavor is super yummy.
So glad to hear you enjoyed it!!
This looks moist and delicious. Do you use fresh orange juice, orange juice concentrate or juice ready to drink?
Thank you! It’s just regular, ready to drink orange juice.
I cant wait to try i make a 7up cake but from scratch so for the lady that wanted to do vanilla instead of orange you can substitute can 7 up instead of orange juice make sure you use vanilla extract and im going to add vanilla pudding next time also you can always substitute sweetened applesauce for oil doesnt change taste or make it taste like apples (: happy baking
Great tips! Thanks for sharing!
This cake sounded delicious As I love anything citrus, especially orange I gave it a try. I was disappointed…the cake was soggy and EXTREMELY sweet. I let the cake sit overnight as the recipe states to wait 8 hours before serving. If I decide to give it another try I would use less than half of the powdered sugar and orange juice that the recipe calls for.
I had to use vanilla pudding instead of lemon and it still turned out really good!! I’m going to make this cake for the trips to the lake this summer!!
Sounds like a GREAT idea! So glad you enjoyed it!!
Is there a way to substitute and use no pudding? I have none on hand and would love to make this.
I made this for dessert and everyone absolutely loved it!! I added half apple sauce and half oil I also added fresh orange juice and shaved orange peel. Yummy, thank you
Love the addition of the zest! So glad to hear you enjoyed it!
Delicious & easy! Have made it multiple times now!
Awesome! Love hearing that!!
Made for my grammas 86th birthday. It was a hit at the party. I used frozen condensed OJ and probably should have left it a little less dilute for more orange flavor kick.
What a special occasion! So glad everyone enjoyed it!
Hi Stacey! I just made your cake… it looks and smells delicious! It’s 1 PM and my plans are to serve for a family dinner tomorrow night. Is it okay at room temp til then or does it need to be refrigerated?
It will be just fine until supper! Hope y’all enjoy!
Hi!! I’m looking at your dessert recipes (I love to cook & bake) and notice that oven temperatures on some of your cake recipes are at 325*. Isn’t that too low or is it a typo??
I made the Apple Scrunch Cake yesterday and it was very good ( ate a little bit, too sweet for me) I’m diabetic so I don’t much of desserts, I bake for family and camping friends.
No, 325 is perfectly acceptable for some types of cakes. Glad the Apple Scrunch turned out great for you!
I made this yesterday stayed with the recipe to the letter but unfortunately it stuck so badly it was spoon cake, tasted delicious but very ugly. My bunt pan is one that has a lot of detail in it and that may have been part of the problem but it just seemed too wet. I may try it in another type of pan after I get over this debacle.
I recommend people give it a try because it does taste wonderful, especially if you like orange.
I have several of those pans with the detail and find they stick much worse than standard Bundt designs. So glad you enjoyed it regardless of it sticking.
That note about Duncan Hines not working would have been appreciated at the top of the recipe instead of the very bottom AFTER the cake crumbled out of the pan 🙁 Was supposed to take this in for a baby shower tomorrow morning, and now I’m empty handed. On the plus side, the cake is tasty, so we’ll be eating crumbly bits at home all week!
I hate to hear that happened right before a special occasion like that. I did put an asterisk by the cake mix ingredient in the list of ingredients, but will see what else I can do to make it more noticeable.
Not to this particular recipe, but I’ve added orange zest (around 2 tablespoons) to other orange cakes and it really enhances the orange flavor–for those of you who said the orange flavor was lacking.
Great suggestion! Thanks, Char!
By powdered sugar do you mean regular white granular sugar or powered icing sugar?
While we don’t traditionally call it icing sugar in the States, it is just that – powdered icing sugar. It’s also sometimes called confectioners sugar.
I just made this and added in about a half cup of mandarin oranges, a half cup of pineapple, and about 15 halved maraschino cherries. It is absolutely delicious! Have milk on hand though. Very sweet! It can do with about 1/4 of the glaze next time if all the fruit is added.
It sounds amazing!!
I made this cake using Duncan Hines orange supreme cake mix and it turned out great.
Great idea! So glad it turned out great for you!
Hi…this is a really delicious cake. I used a butter yellow cake mix substituting 1/2 cup melted butter for the oil. So moist and very citrusy! It is definitely a keeper! Thank you for posting.
So glad it turned out great and that you enjoyed it!
Hi, I will be making the glaze while the cake is baking in the oven. So please, please, after you remove the cake from the oven how long do you wait before you pour the glaze over the cake in the pan?
About 10 to 15 minutes.
I can’t seem to find lemon pudding here (Spain), could I substitute it for a vanilla one? Will it affect the flavor too much? The only thing I found is a solid version of lemon pudding (creme caramel style). Would this do as a substitute?
Vanilla will work. 🙂
OH MY GOODNESS this is deliciously orange! Made it for a Church Fellowship tomorrow and I know they’ll eat it all up – thanks for the recipe!
Hope everyone loved it!
I use Duncan Hines Orange Supreme cake mix, add 1 cup chopped cranbcranberries and I use half the butter and powered sugar for glaze. Everyone loves it!
Yum! I’m not sure I’ve seen that cake mix.
Are you supposed to let the cake cool completely in the pan before pouring the glaze over it? If not, then how long do you wait after taking it out of the oven before you pour the glaze?
Allow it cool in the pan long enough for you to make the glaze, so not too long.
I use Duncan Hines mixes because they don’t already have pudding in the mix. To eliminare issues from rheir formula change, I add 6 tbsp of flour and have no problems.
Thanks for the tip. I’ll have to try this.
I’ve read elsewhere about older recipes like this one that were tripped up when cake mix standard sizes went from 18oz. to 15.25oz. a few years ago. I believe I read somewhere that a “doctored fix” was to add 4 to 6 TBSP AP flour and 1/4 to 1/2 tsp baking powder to your cake mix. Hope this helps folks. Another Southerner in NC!
I just made this cake this past weekend. It is amazing! My husband loves it, asked for seconds. Moist and delicious. I live in NC and I want to send one to my son who lives in Georgia. Do you think it’s okay to ship and should I decrease the amount of glaze?
So glad you enjoyed it! I’m worried that it might fall apart in shipment with it being so moist.
What I would do for shipment: make the cake, poke the holes (though from the top of the cake) and package the glaze separately. Just include instructions to warm the glaze before pouring over the cake.
Also, maybe use a loaf pan to bake the cake which will lend a bit more stability vs a super moist bundt style cake.
I think I would try it just as you suggested.
Been making this recipe for years, every bite disappears wherever I take it! When I first got the recipe it was called Orange Blossom Special. Thanks for the headsup about the cake mixes!
Hope it helps with future cakes!
Do you see a way to incorporate Orange Marmalade in the glaze? I am dying to try it, but don’t want to ruin the glaze; however, I guess that is how new recipes are created, right? Will you give me a little guidance on how to do this?
Of course it is! I can definitely see replacing some of the sugar with some orange marmalade.
I just made this cake with a DC cake mix and it fell. I did not see the notes or comments until afterward. It would be helpful to put that in the ingredient list. Anyway, looking forward to trying it. Would you refrigerate it for storage?
It’s ok on the counter for a day or so, but I’d refrigerate if it lasts longer than that.
This cake is awesome. So moist. I have made 3 of them in a week and half.
Do you cover and store on counter or fridge?
Ha! So glad to hear you’ve gotten some greta use out of this recipe!
Do you think I could put some mandarin oranges into the cake before baking?
Hmmm… I’ve not tried that. My fear would be the additional moisture would change the cake texture. That said, if you do try it, please come back and let me know.
I have done this with canned mandarin slices. I don’t think it makes it too soggy if you plan to freeze for a while, but might if you add too manyruth for an immediate use.
I made this cake using 3/4 butter instead of veg oil! Absolutely delucious
So glad it turned out great for you!
I found the cake a little too sweet. I may not add the lemon pudding; just start with a lemon cake mix and see what happens.
I would love to make this in advance, has anyone tried freezing the finished cake?
I have made this several times for taking dinner to families, food bank dinners, etc. I freeze to have them on hand, using a Costco cheesecake container and plastic plate. Due to the moisture, they don’t seem to dry out. I’ve frozen for as long as 3 months without any problems. I also like to add baked pineapple slice flowers to decorate!!
Thanks for the tips, Ruth!!
Use sweeten condensed milk instead of the orange juice.
Any particular reason? And are you talking about in the cake or the glaze?
Does the pineapple cake recipe not call for pudding mix to be added to the batter? I noticed the orange juice cake does, so I wanted to be sure.
Nope, the pudding in this covers up the pineapple flavor so I opted to leave it out in this version.
This is a wonderful cake….sweet, oh so moist, just plain yummy!
going yo try the orange cake soon, I’ll let you know how it came out.
i use to work at a rum factory and started making rum cakes from
the spice rum we made from molasses. I ‘ll also share that recipe soon.
So glad you enjoyed it!!
I made this for our church dinner and brought home an empty plate. Delicious!!!
Love hearing that!!!
Cheryl L Griffis
Ever substituted pineapple juice for the orange?
No, but it sounds AMAZING!!! I’m going to put it on my list!
Might be a silly question, but do you leave it out at room temp for 8 hours to rest? (As opposed to putting it in the fridge?)
It’s fine on the counter for about 8 hours, but I wouldn’t leave it for much longer.
Wondering if you’ve ever substituted butter for the vegetable oil in this recipe? I prefer to add that richness of flavor but don’t want it to be ruined. I know I’d need to up the amount a bit. Thanks!
You can, but I actually prefer the moistness of cakes made with oil in most cases.
I’m hoping this isn’t an odd question. If I invert the cake onto a serving platter, isn’t the cake now upside down? And if I invert it again to fix it, won’t the top be squashed? If you don’t mind, please exaplain how this is done?
No worries! A bundt pan is designed so the cake is actually cooking upside down (per the design) when you use it. So when you invert it onto a serving platter in order to release the cake, you are then releasing it right side up. ???? Hope this helps!
OMG!!! You did it again! First the Rum cake and now this! Oh and cant forget the Oreo Cheesecake! I made this cake for work and it was a hit and they said Southern Bite and I was like of course!!!
This comment brought a huge smile to my face! So glad everyone enjoyed them all!
Do you keep in fridge or out on counter?
It’s ok for a day or so on the counter. But if refrigerate it if you need to keep it longer than that.
Hi im from england recipe says use a box yellow cake mix but they dont do them over here could u surgest anything i could use inplace of yellow cake mix or do u have the cake mix recipe thank you yours lynn x
This might work: https://www.geniuskitchen.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383
I just made the Orange Juice cake! Wow! So easy and so good. Everyone loves it. Thanks for posting!
So glad everyone enjoyed it!!
The cake fell. And no I did not open the over or over mix. Next time I will make it in a 13 × 9 pan.
It’s super rare to hear about a cake mix cake falling. Are you sure it wasn’t an expired mix?
I just pulled my cake out of oven and it fell as well. Brand new cake mix, not expired. I didn’t open oven door. It smells delicious and I’ll try again, maybe with a different brand of cake mix? I can’t wait to try it!
Did you test to make sure it was cooked through? Did it fall in the oven or after you took it out? What brand of cake mix did you use?
I’ve had quite a few comments about cakes falling or not rising enough. After doing some research, I came across lots of folks who are having trouble with Duncan Hines cakes mixes since a suspected formula change in 2017. I might suggest opting for another brand, just in case.
I just read this about the cake mix brand! Guess I’ll hope for the best since that’s what I used! ????
Let me know how it turned out!
When you convert it out of bunt pan do you want the glacé on top or bottom or does it soak in so it dosnt mattet
It should mostly soak all in.
Never had a problem with Duncan Hines cake mix. I find they are more moist than others. I just made the cake with Duncan Hines and it turned out perfect.
Duncan Hines is usually my favorite, but unfortunately it normally doesn’t work in this recipe. Do you remember what flavor you use? Regardless, I’m so glad it turned out great for you!
When I was growing up, my mom would make this cake, but we called it P.E.O. Cake (from 1964):
P. E. O. CAKE
1 package yellow cake mix
1 package lemon gelatin
4 large eggs
¾ cup corn oil
¾ cup water
Mix all ingredients for five minutes. In an electric mixer. Pour into a 9 by 13 inch greased pan. Bake at 350° for 40 minutes. Cool for five minutes. Puncture cake top with holes one inch apart made by fork with large tines, ice pick, etc. Mix ½ cup orange juice with 2 cups powdered sugar and spread on cake. Serves 15.
Years ago my mom made a similar cake. It was one of those recipes that made the rounds among the church ladies. I believe it had orange Jello mix instead of lemon pudding. She baked it in a 9×13 pan and poked holes all over with a fork so the glaze would soak in. Can’t wait to try this to see if it matches up to my childhood memories.
Cheryl R O'Bryant
I made this cake over the weekend, and it was delicious. Very sweet and very moist. Substituted instant vanilla pudding and added fresh lemon juice as this was what I had on hand.
SO glad it turned out well for you!
I made this yesterday. My hubby said “This is the best thing you’ve made in awhile”! It reminds me of the apricot nectar cake my mother made when I was growing up. Sooooo good! I highly recommend you make it ASAP! Thanks, Stacey, for another awesome recipe!
I got the same response from my husband
I just love hearing things like that! SO glad y’all enjoyed it!
I make this cake and add pecans to the bottom of bundt pan! So delicious!
can you use orange juice that has pulp?
This looks really yummy! Anyway to make this suger free? Suger doesn’t like me anymore I’m more ways then one!???? thanks Mary
I’m not sure you’d be able to find a sugar-free substitute for everything that’s called for in this recipe.
Hubby would like this cake with vanilla instead of orange juice. Any ideas how I could do this?
I suppose you could use a vanilla pudding mix and swap the orange juice for milk in each instance.
I have used the vanilla pudding but I really don’t think the milk would work. Actually it really doesn’t taste like orangey (not sure if a word) at all.
Why do you not think the milk would work?
Use sweeten condensed milk instead of the orange juice.
My mother used to make a “Lemon Supreme” cake that was similar to this. She used a cake mix and added apricot juice. It was a family favorite! Sadly, something was changed in the cake mix and the recipe didn’t work anymore. Are you familiar with that cake?
I’ve not heard of that using the apricot juice, but it sounds amazing!
My Mother made the Apricot Nectar Cake many years ago and I make it to this day. I still use a regular store bought cake mix and have no trouble. It is delicious….memories of my Mama <3 I am Southern too 🙂
Thanks for letting us know!
What’s the recipe sounds good!!!
My Grandmother made it with apricot or nectarine juice. The same, just exchange juices. Wonderful flavor and a little exotic flair. That humm factor.
Would you share the recipe?
Will you share the recipe for the Apricot cake?
I have one that is called Apricot Nectar cake. The basic recipe is a lemon supreme cake mix and you use Apricot nectar instead of water, 4 eggs and more oil.. You put a lemon glaze on top or if you don’t like that it’s good with just a sugar glaze. I got the recipe from an 80 year old lady years ago. It’s so simple and moist. I have had people to ask me for the recipe many times. One of our favorites.
Hi Can you add Poppy Seeds to this cake? 🙂 With the lemon pudding and orange juice… Just sounds good!
I don’t see why not!
I made this cake and it is much to soggy for me!
I used to make this and take it into work. Everyone loved it so give it a try.
I used 1 whole orange and the zest of one orange and blended in a blender and some yogurt to make 3/4 cup. Then used the juice from the zested orange for the glaze and 1/3 cup powder sugar and no butter and did not cook it just mix it and pour over worm cake …
I have a question. My son loves this cake. I would love to make as cupcakes to take for him to travel easy. How would you suggest? Thanks Jo
I have a question. My son loves this cake. I would love to make as cupcakes to take for him to travel easy. How would you suggest? Thanks
I’ve not ever made it as cupcakes, but it seems like it should work fine without much adjustment. Let me know if you try it. 🙂
Could this cake be made gluten free if I used Betty Crocker Gluten Free Yellow Cake Mix? I realize this cake mix is 15 ounces compared to the non gluten free mix which is 15.25 ounces.
I’ve not tried that, so I can’t say for sure. But I seems like it should work just fine.
Can I add instant pudding mix to this recipe.
The recipe calls for lemon instant pudding mix. Is that what you’re asking?
Hi my name is George. My wife has a gluten allergy so, I made this cake with a gluten-free yellow cake mix and it turned out fantastic.
Thanks for sharing, George! Glad to hear you enjoyed it!