Orange Juice Cake (Tangy, Moist & Crowd-Pleasing)

Orange Juice Cake is a nostalgic dessert with a bright citrus twist. Made with a shortcut cake mix and infused with real orange juice, it’s moist, tender, and absolutely bursting with sunshine flavor. Perfect for brunches, potlucks, or family dinners, this cake is simple to whip up and hard to stop eating.

Ingredients You’ll Need

Cake:

• 1 box yellow cake mix
• 1 box instant vanilla pudding mix
• 1 cup orange juice (for the batter)
• 1/2 cup vegetable oil
• 4 large eggs

Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1 tablespoon orange zest

Equipment

• Bundt pan
• Mixing bowls
• Whisk or electric mixer
• Cooling rack

How to Make Orange Juice Cake (Step-by-Step)

Cake Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large mixing bowl, combine cake mix, pudding mix, orange juice, vegetable oil, and eggs.
3. Beat until smooth and creamy.
4. Pour batter into prepared Bundt pan and smooth the top.

Baking:

1. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
2. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Glaze:

1. In a small bowl, whisk together powdered sugar, orange juice, and zest.
2. Drizzle over the warm cake so it soaks in.
3. Allow to fully cool before serving.

How to Serve Orange Juice Cake

• Serve on its own or with whipped cream.
• Pairs beautifully with tea, coffee, or fresh berries.
• Optional: Dust with extra powdered sugar before serving.

Storage Tips

• Room Temp: Covered for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Wrap tightly in plastic and foil, freeze up to 3 months.

Variations

• Try lemon juice and zest for a lemon version.
• Add poppy seeds to the batter for a bakery-style twist.
• Swap in melted butter for a richer crumb.

Final Thoughts: Sunshine in Every Slice

This Orange Juice Cake is proof that simple bakes can still be show-stoppers. Moist, citrusy, and crowd-friendly, it brings a cheerful pop of flavor to any table. Make it once and you’ll want to keep it in your dessert rotation forever.

Frequently Asked Questions

Can I use a different cake mix?

Yes, lemon or butter cake mixes work well, though flavor will vary.

Can I make it ahead?

Absolutely. Bake the day before and glaze just before serving for best texture.

Can I freeze it?

Yes. Freeze the whole cake or individual slices wrapped tightly in plastic and foil.

Orange Juice Cake (Tangy, Moist & Crowd-Pleasing)

Orange Juice Cake is a delightful dessert that combines the tangy sweetness of oranges with a moist and fluffy cake, perfect for any gathering or family treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 box yellow cake mix
• 1 box instant vanilla pudding mix
• 1 cup orange juice For the cake batter
• 1/2 cup vegetable oil
• 4 large eggs

Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons orange juice For the glaze
• 1 tablespoon orange zest

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, combine the cake mix, pudding mix, orange juice, vegetable oil, and eggs. Mix until smooth and well combined.

Baking

1. Pour the batter into the prepared bundt pan.
2. Bake for 35-40 minutes or until a toothpick comes out clean.

Glazing

1. While the cake is baking, prepare the glaze by mixing the powdered sugar, remaining orange juice, and orange zest in a bowl.
2. Once the cake is done, let it cool for 10 minutes, then invert it onto a serving plate.
3. Drizzle the glaze over the warm cake and let it soak in.

Serving

1. Serve and enjoy!

Notes

For extra flavor, add more orange zest to the cake batter. Make sure to let the cake cool before adding the glaze to prevent it from melting away. You can use fresh orange juice for a brighter flavor, but store-bought works just fine. To store, keep covered at room temperature for up to three days, or refrigerate for about a week in an airtight container. This cake can also be frozen for up to three months if wrapped tightly.