5 from 21 votes
Orange Cake
This orange cake blends a yellow cake mix with instant lemon pudding for a moist, tender crumb infused with citrus notes. Real orange juice and extract contribute fresh flavor, while a buttery orange glaze adds sweetness and a glossy finish. The combination yields a moist bundt cake with subtle lemon undertones and a bright, citrus glaze that enhances the overall taste experience.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
16
servings
Calories:
273 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake:
- 1 yellow cake mix 15.25 oz package
- 1 instant lemon pudding mix 3.5 oz package
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 4 egg
- 1 teaspoon lemon extract
Glaze:
- 2/3 cup sugar
- 1/3 cup orange juice
- 1/4 cup butter
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 325ºF. Grease and flour a 10-inch bundt pan.
- In a large bowl, combine the cake mix and the pudding mix. Add the orange juice, vegetable oil, eggs, and lemon extract. Beat on low speed until combined. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour the batter into the prepared pan.
- Bake in the preheated oven for 45-60 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for 10 minutes, then turn out onto a serving dish. Allow to cool completely.
- Place a small saucepan over medium heat. Add the sugar, orange juice and butter and cook until the butter is melted. Once melted, cook for 2 minutes then remove from the heat. Stir in the orange zest.
- Slowly pour the glaze over the cooled cake. (There will be some extra glaze that doesn’t soak into the cake. I like to take a spoon and spoon the excess glaze over the cake.)
Cup of Yum
Notes
- This recipe combines boxed yellow cake mix with instant lemon pudding to create a moist, tender texture.
- The orange glaze should be poured slowly over the cooled cake to allow absorption while leaving some at the surface.
- Use fresh orange juice and zest for best citrus flavor in both cake and glaze.
- The cake is baked in a bundt pan and requires cooling before glazing for optimal results.
Nutrition Information
Serving
1slice
Calories
273kcal
(14%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
(47%)
Trans Fat
0g
(0%)
Cholesterol
54mg
(18%)
Sodium
271mg
(11%)
Fiber
0g
(0%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 16 servings
Amount Per Serving
Calories 273
% Daily Value*
| Serving | 1slice | |
| Calories | 273kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 54mg | 18% |
| Sodium | 271mg | 11% |
| Fiber | 0g | 0% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.