Delicious & Easy Orange Bundt Cake with Irresistible Orange Glaze
Experience pure citrus bliss with this incredibly moist and flavorful Orange Cake, crowned with a sticky, sweet orange glaze. This simple bundt cake recipe, starting with a convenient cake mix, is a guaranteed crowd-pleaser for any occasion!
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There’s nothing quite like a homemade cake that tastes incredible but requires minimal effort. This Orange Bundt Cake perfectly embodies that philosophy. If you appreciate straightforward yet spectacular dessert recipes, you’ll love adding this one to your repertoire. For those seeking more delightful cake ideas, explore our Tres Leches Cake, the comforting Banana Cake with Cream Cheese Frosting, or the wonderfully simple Dump Cake Recipe.
This Orange Glazed Bundt Cake is a dessert that truly shines, especially as warmer weather approaches. Its bright, zesty flavor makes it an ideal choice for summer potlucks, backyard barbecues, or any gathering where you want to impress without the stress. The beauty of this recipe lies in its simplicity, starting with a reliable cake mix that ensures a practically foolproof baking experience. While the cake itself boasts a wonderful texture and subtle citrus notes, it’s the rich, sticky orange glaze that elevates it to extraordinary status.
Even if you typically shy away from recipes that use a cake mix, we urge you to give this one a try. Many have found their minds changed after a single bite of this incredibly tender and flavorful cake. It’s a testament to how humble ingredients, thoughtfully combined, can create something truly spectacular.
Over the years, this Orange Glazed Bundt Cake has been a consistent favorite, baked countless times for family and friends. Its delightful balance of sweet and tangy, coupled with its moist crumb, ensures it never disappoints.
Essential Ingredients for Your Orange Cake
Creating this delightful Orange Bundt Cake requires just a few key ingredients for both the cake and the irresistible glaze. Each component plays a crucial role in achieving the perfect flavor and texture.
For the Moist Orange Cake:
- Yellow Cake Mix: This is our secret to an incredibly simple and consistent cake. While we’ve only tested this recipe with a yellow cake mix, its mild flavor profile provides an excellent base for the citrus notes. A white cake mix would likely work as well, but results may vary slightly. Opt for a standard 15.25 oz box for best results.
- Instant Lemon Pudding Mix: You might be surprised to see lemon in an orange cake, but trust us on this! The lemon pudding (a 3.5 oz package of instant mix) doesn’t overpower the orange; instead, it provides a bright, tangy citrus counterpoint that beautifully enhances the orange flavor. More importantly, it contributes significantly to the cake’s exceptional moisture and tender crumb.
- Orange Juice: This is where the primary orange flavor for the cake comes from. For the freshest and most vibrant taste, we highly recommend using freshly squeezed orange juice. If fresh isn’t an option, choose a high-quality, pure orange juice, ideally not from concentrate, to ensure a clean, natural flavor.
- Vegetable Oil: The use of vegetable oil, instead of butter, is key to achieving that perfectly moist and tender cake texture. Oil helps keep the cake soft and prevents it from drying out, even days after baking.
- Large Eggs: Eggs provide structure, richness, and help bind the cake ingredients together, contributing to its overall stability and flavor. We always use large eggs for consistent results in baking.
- Lemon Extract: Just like the lemon pudding, a touch of lemon extract complements the orange beautifully, adding another layer of bright citrus flavor without making the cake taste overtly lemony. If you happen to have orange extract on hand, you can certainly substitute it for an even more intense orange flavor, but lemon extract works wonderfully and is a more common pantry staple.
For the Sweet Orange Glaze:
This sticky, sweet glaze is truly what takes this orange cake over the top, creating a beautiful sheen and an explosion of citrus flavor.
- Granulated Sugar: Sugar is fundamental to the glaze, providing sweetness and also helping to create its signature thick, sticky consistency. It dissolves into the liquid ingredients, forming a rich syrup.
- Orange Juice: Freshly squeezed orange juice is absolutely essential here, contributing the vibrant, authentic orange flavor that defines the glaze. You’ll need both the juice and the zest from fresh oranges, so remember to zest your oranges before juicing them!
- Unsalted Butter: Butter adds richness and a smooth mouthfeel to the glaze. While unsalted butter is generally preferred for baking to control the salt content, salted butter can also be used; just be aware it might subtly alter the overall sweetness.
- Orange Zest: This is the powerhouse of orange flavor! The oils in the orange zest contain concentrated citrus aromas. Using a microplane makes zesting quick and efficient, ensuring you get only the brightly colored outer layer of the orange peel, free from the bitter white pith. Add the zest at the end to preserve its fresh, aromatic oils.
How to Bake Your Perfect Orange Bundt Cake
Making this Orange Cake is a straightforward process, ensuring a delicious result even for novice bakers. Follow these simple steps for a truly delightful dessert.
- Prepare Your Pan: Preheat your oven to 325°F (160°C). Begin by thoroughly greasing and flouring your 10-inch bundt pan. This crucial step prevents the cake from sticking and ensures it releases cleanly, preserving its beautiful shape. Pay extra attention to all the nooks and crannies of the pan.
- Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix. Whisk them together briefly to ensure they are well integrated. Next, add the orange juice, vegetable oil, large eggs, and lemon extract. Using an electric mixer, beat the ingredients on low speed until they are just combined, scraping down the sides of the bowl as needed. Increase the speed to medium and continue beating for 4-5 minutes. This prolonged mixing helps to activate the ingredients, creating a light and airy batter. Pour the smoothly mixed batter evenly into your prepared bundt pan.
- Bake and Cool the Cake: Place the bundt pan in the preheated oven and bake for 45-60 minutes. Baking times can vary depending on your oven, so always rely on a visual check. The cake is done when a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs clinging to it, or completely clean. Avoid overbaking, as this can lead to a dry cake. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. This allows the cake to firm up slightly. After 10 minutes, carefully invert the cake onto a serving plate or another wire rack to cool completely. It’s essential for the cake to be completely cool before glazing.
- Prepare and Apply the Glaze: While the cake cools, prepare the luscious orange glaze. In a small saucepan, combine the granulated sugar, orange juice, and butter. Place the saucepan over medium heat and stir constantly until the butter is completely melted and the sugar has dissolved, creating a smooth mixture. Bring the glaze to a gentle simmer and cook for approximately 2 minutes, stirring occasionally. Remove the saucepan from the heat and stir in the fresh orange zest. This adds a burst of intense citrus aroma and flavor. Once the cake is fully cooled, slowly spoon the warm glaze evenly over the top, allowing it to drip down the sides and seep into the cake. Don’t worry if there’s some extra glaze; you can use a spoon to scoop up any excess from the platter and drizzle it back over the cake for an extra sticky finish.
Watch the Video: How to Make This Orange Cake
For a visual guide, watch the video above to see each step of making this delightful Orange Cake come to life. It’s an excellent resource for ensuring your cake turns out perfectly!
Tips for Baking the Best Orange Bundt Cake
Achieving a consistently perfect bundt cake with a beautiful glaze is easier than you think with a few helpful tips:
- Room Temperature Ingredients: Ensure your eggs and orange juice are at room temperature. This helps them incorporate more evenly into the batter, leading to a smoother mixture and a better rise.
- Don’t Overmix: While the recipe calls for beating on medium speed for 4-5 minutes, avoid overmixing after the initial dry ingredients are moistened. Overmixing can develop the gluten too much, resulting in a tougher cake. Stick to the recommended timing.
- Proper Pan Preparation is Key: For bundt cakes, proper greasing and flouring are paramount. Use a baking spray specifically designed for baking, or thoroughly coat the pan with softened butter or shortening, then dust with flour, tapping out any excess. This prevents sticking, which is the most common bundt cake mishap.
- Test for Doneness Accurately: Ovens can vary. Always use the toothpick test. If it comes out clean or with a few moist crumbs, the cake is ready. If it’s wet, continue baking for a few more minutes and retest.
- Cool Completely Before Glazing: Pouring warm glaze over a warm cake will result in the glaze being absorbed rather than forming a lovely coating. Allow the cake to cool entirely on a wire rack before applying the glaze for that beautiful, sticky finish.
- Freshly Zested Orange: For the glaze, don’t skip the fresh orange zest. It provides an intense burst of essential oils and vibrant orange flavor that bottled extracts simply can’t replicate.
- Even Glaze Application: Slowly spoon the glaze over the cake, allowing it to coat the entire surface and drip down the fluted edges. You can go over it a couple of times, collecting the drips from underneath and re-drizzling for a thicker coating.
Flavor Variations to Try
While this Orange Bundt Cake is perfect as is, it also serves as a fantastic base for experimentation. Here are a few ideas to get creative:
- Lemon-Lime Twist: Substitute some of the orange juice for lime juice and use lime zest in the glaze for a brighter, tangier cake.
- Spiced Orange Cake: Add 1/2 teaspoon of ground cinnamon or a pinch of ground cardamom to the cake batter for a warmer, aromatic profile, especially lovely for fall or winter.
- Nutty Addition: Fold in 1/2 cup of finely chopped pecans or walnuts into the cake batter for added texture and a nutty flavor.
- Chocolate Orange Dream: Drizzle with a dark chocolate ganache after the orange glaze has set, or add mini chocolate chips to the batter for a decadent chocolate-orange combination.
Serving Suggestions
This Orange Bundt Cake is delicious on its own, but here are some ideas to make it even more special:
- Simple & Elegant: Serve slices with a dusting of powdered sugar for an understated presentation.
- Creamy Indulgence: Pair with a dollop of whipped cream, vanilla ice cream, or a scoop of orange sorbet.
- Fresh Fruit: Garnish with fresh berries (raspberries, blueberries, or sliced strawberries) or additional orange segments to enhance its fresh appeal.
- Coffee or Tea: It’s the perfect accompaniment to a morning coffee, afternoon tea, or as a delightful after-dinner treat.
Frequently Asked Questions About Orange Cake
- Can I use a different size bundt pan? While a 10-inch bundt pan is recommended for this recipe, you might be able to use a slightly smaller or larger pan. If using a smaller pan, fill it no more than two-thirds full to prevent overflow and bake any excess batter as cupcakes. Adjust baking time accordingly.
- Can I make this cake from scratch instead of using a mix? Absolutely! If you prefer a completely from-scratch approach, you can adapt your favorite vanilla or yellow cake recipe and incorporate orange juice and zest. Ensure you maintain a similar wet-to-dry ingredient ratio to achieve the desired moistness.
- How do I store leftover Orange Bundt Cake? Store the cake tightly covered at room temperature for up to 3-4 days. For longer storage, you can refrigerate it, but bring it back to room temperature before serving for the best flavor and texture.
- Can I freeze this Orange Cake? Yes, this cake freezes beautifully! Once completely cooled and glazed, wrap individual slices or the entire cake tightly in plastic wrap, then again in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.
- Why did my bundt cake stick to the pan? This is a common issue! It’s usually due to insufficient greasing and flouring, or not allowing the cake to cool long enough in the pan before inverting. Ensure you thoroughly coat every crevice of your bundt pan and let it rest for the recommended 10 minutes before turning it out.
Discover More Delightful Bundt Cake Recipes
If you’ve fallen in love with the convenience and charm of bundt cakes, you’re in for a treat! Explore some of our other fantastic bundt cake creations:
- Crazy Coconut Bundt Cake
- Lime Poppy Seed Cake
- Almond Joy Candy Bar Filled Chocolate Bundt Cake
- Classic Chocolate Bundt Cake
- Buttermilk Pound Cake with Caramel Icing
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Orange Cake
★
★
★
★
Deborah Harroun
15
1
1
15
16
servings
Dessert
American
Pin
Ingredients
Cake:
-
1 package 15.25 oz yellow cake mix -
1 package 3.5 oz instant lemon pudding mix -
3/4 cup orange juice -
1/2 cup vegetable oil -
4 large eggs -
1 teaspoon lemon extract
Glaze:
-
2/3 cup granulated sugar -
1/3 cup freshly squeezed orange juice -
1/4 cup unsalted butter -
1 teaspoon fresh orange zest
Instructions
- Preheat the oven to 325ºF (160°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
- In a large bowl, combine the yellow cake mix and the instant lemon pudding mix. Add the orange juice, vegetable oil, large eggs, and lemon extract. Beat on low speed until the ingredients are just combined. Scrape down the sides of the bowl, then increase the speed to medium and beat for 4 minutes until the batter is smooth and light. Pour the batter evenly into the prepared bundt pan.
- Bake in the preheated oven for 45-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs clinging to it. Let the cake cool in the pan on a wire rack for 10 minutes. After 10 minutes, carefully invert the cake onto a serving dish or wire rack and allow it to cool completely before glazing.
- To make the glaze, place a small saucepan over medium heat. Add the granulated sugar, freshly squeezed orange juice, and unsalted butter. Cook, stirring frequently, until the butter is melted and the sugar is fully dissolved. Bring the mixture to a gentle simmer and continue to cook for 2 minutes. Remove the saucepan from the heat and stir in the fresh orange zest.
- Slowly and evenly pour the warm glaze over the completely cooled cake, allowing it to drizzle down the sides. (There might be some extra glaze that collects on the platter; use a spoon to scoop and drizzle this excess over the cake for a thicker, stickier coating.)
Video
Recipe Notes:
Adapted from allrecipes.com
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
Serving:
1
slice
,
Calories:
273
kcal
(14%)
,
Carbohydrates:
29
g
(10%)
,
Protein:
3
g
(6%)
,
Fat:
12
g
(18%)
,
Saturated Fat:
4
g
(25%)
,
Polyunsaturated Fat:
8
g
,
Trans Fat:
0
g
,
Cholesterol:
54
mg
(18%)
,
Sodium:
271
mg
(12%)
,
Fiber:
0
g
,
Sugar:
15
g
(17%)
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