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!
Orange Juice Cake
Ingredients
- 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
Instructions
- 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.
Notes
Nana says
I used to make this and take it into work. Everyone loved it so give it a try.
Stacey says
🙂
Carol Bumpers says
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?
Stacey says
I’ve not heard of that using the apricot juice, but it sounds amazing!
Pam Richards says
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 🙂
Stacey says
Thanks for letting us know!
Christi Dickey says
What’s the recipe sounds good!!!
Cindy Bland says
My Grandmother made it with apricot or nectarine juice. The same, just exchange juices. Wonderful flavor and a little exotic flair. That humm factor.
Stacey says
Sounds amazing!!
Carol says
Pam,
Would you share the recipe?
Cindy Damour says
Will you share the recipe for the Apricot cake?
Adele says
Hi Can you add Poppy Seeds to this cake? 🙂 With the lemon pudding and orange juice… Just sounds good!
Stacey says
I don’t see why not!
Eva krall says
I made this cake and it is much to soggy for me!
Sandy says
Hubby would like this cake with vanilla instead of orange juice. Any ideas how I could do this?
Stacey says
I suppose you could use a vanilla pudding mix and swap the orange juice for milk in each instance.
rhonda brannon says
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.
Stacey says
Why do you not think the milk would work?
Cathy says
Use sweeten condensed milk instead of the orange juice.
Mary says
This looks really yummy! Anyway to make this suger free? Suger doesn’t like me anymore I’m more ways then one!😬 thanks Mary
Stacey says
I’m not sure you’d be able to find a sugar-free substitute for everything that’s called for in this recipe.
marie says
can you use orange juice that has pulp?
Stacey says
Sure!
Tammi says
I make this cake and add pecans to the bottom of bundt pan! So delicious!
Stacey says
Yum!!
Sabrina says
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!
judy seal says
I got the same response from my husband
Stacey says
Love that!
Stacey says
I just love hearing things like that! SO glad y’all enjoyed it!
Cheryl R O'Bryant says
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.
Stacey says
SO glad it turned out well for you!
Claire Watson says
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.
Karen Reno says
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.
Kathy West says
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.
Stacey says
It’s super rare to hear about a cake mix cake falling. Are you sure it wasn’t an expired mix?
Jackie says
Hi there,
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!
Stacey says
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?
Stacey says
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.
Gina S says
I just read this about the cake mix brand! Guess I’ll hope for the best since that’s what I used! 😳
Stacey says
Let me know how it turned out!
Diane T. says
I just made the Orange Juice cake! Wow! So easy and so good. Everyone loves it. Thanks for posting!
Stacey says
So glad everyone enjoyed it!!
Lynn says
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
Stacey says
This might work: https://www.geniuskitchen.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383
Mamma TT says
Do you keep in fridge or out on counter?
Stacey says
It’s ok for a day or so on the counter. But if refrigerate it if you need to keep it longer than that.
Mary says
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!!!
Stacey says
This comment brought a huge smile to my face! So glad everyone enjoyed them all!
Virginia says
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?
Stacey says
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!
Nick says
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!
Stacey says
You can, but I actually prefer the moistness of cakes made with oil in most cases.
Kim says
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?)
Stacey says
It’s fine on the counter for about 8 hours, but I wouldn’t leave it for much longer.
Cheryl L Griffis says
Ever substituted pineapple juice for the orange?
Stacey says
No, but it sounds AMAZING!!! I’m going to put it on my list!
Kay Helbert says
I made this for our church dinner and brought home an empty plate. Delicious!!!
Stacey says
Love hearing that!!!
Ginny says
This is a wonderful cake….sweet, oh so moist, just plain yummy!
Bob Songy says
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.
bob
Stacey says
Sounds great!!
Stacey says
So glad you enjoyed it!!
Heather Perrigin says
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.
Stacey says
Nope, the pudding in this covers up the pineapple flavor so I opted to leave it out in this version.
Cathy says
Use sweeten condensed milk instead of the orange juice.
Stacey says
Any particular reason? And are you talking about in the cake or the glaze?
Jbrut3 says
I would love to make this in advance, has anyone tried freezing the finished cake?
Sue Mondo says
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.
Claure says
I made this cake using 3/4 butter instead of veg oil! Absolutely delucious
Stacey says
So glad it turned out great for you!
Diane Crowley says
Do you think I could put some mandarin oranges into the cake before baking?
Stacey says
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.
Linda Todd says
This cake is awesome. So moist. I have made 3 of them in a week and half.
Cindy says
Do you cover and store on counter or fridge?
Stacey says
Ha! So glad to hear you’ve gotten some greta use out of this recipe!
Cindy Gregory says
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?
Stacey says
It’s ok on the counter for a day or so, but I’d refrigerate if it lasts longer than that.
Terry says
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?
Stacey says
Of course it is! I can definitely see replacing some of the sugar with some orange marmalade.
Suzanne Neas says
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!
Stacey says
Hope it helps with future cakes!
Dru Leach says
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?
Stacey says
So glad you enjoyed it! I’m worried that it might fall apart in shipment with it being so moist.
Char says
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.
Stacey says
I think I would try it just as you suggested.
Tonya says
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.
Stacey says
Thanks for the tip. I’ll have to try this.
Cynthia Bliss says
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?
Stacey says
Allow it cool in the pan long enough for you to make the glaze, so not too long.
Deb says
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!
Stacey says
Yum! I’m not sure I’ve seen that cake mix.
Scarlett Cosby says
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!
Stacey says
Hope everyone loved it!
Carolyn says
Hi!
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?
Stacey says
Vanilla will work. 🙂
Myriam JStC says
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?
Stacey says
About 10 to 15 minutes.
Sharon says
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.
Stacey says
So glad it turned out great and that you enjoyed it!
Brenda says
I made this cake using Duncan Hines orange supreme cake mix and it turned out great.
Stacey says
Great idea! So glad it turned out great for you!
C Raines says
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.
Stacey says
It sounds amazing!!
Rose says
By powdered sugar do you mean regular white granular sugar or powered icing sugar?
Stacey says
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.
Kallie says
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!
Stacey says
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.
Char says
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.
Stacey says
Great suggestion! Thanks, Char!
Laura says
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.
Stacey says
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.
Dee Griffin says
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.
Thank you,
Dee
Stacey says
No, 325 is perfectly acceptable for some types of cakes. Glad the Apple Scrunch turned out great for you!