In a sea of desserts with fancy frostings and decorations, this cake is often overlooked. Its simple unadorned appearance doesn’t do this cake justice. But after just one bite, you will be coming back for a second and third piece. It’s an extremely moist, tasty, delectable cake with a to die for glaze that gives it an amazing citrus flavor with a sweet crunch along the edges. Just thinking about this amazing cake is making my mouth water! Not only is it a delectably delicious cake, but it’s also one of the easiest cakes you will ever bake. Even if you don’t consider yourself a baker you can easily whip up this delectable confection. Guaranteed!
It couldn’t be easier to make this cake. It calls for a package of yellow cake mix as the base, but with a few simple additions it becomes an extraordinarily delicious confection. It’s what I like to call a halfway homemade dessert. No one ever has to know that you started with a box of yellow cake mix. It can be our little secret.
This cake gets its lovely fresh citrus flavor from the addition of orange extract and orange liqueur. You can use Cointreau or a less expensive Triple Sec in this recipe. As long as you are using an orange flavored liqueur you’re good to go.
Start by stirring together the cake mix with the dry pudding mix in a large mixing bowl. Set aside.
In the bowl of a stand mixer whisk together the orange juice, vegetable oil, eggs, Cointreau and orange extract on high speed until combined.
Reduce speed to low and slowly add the dry ingredients to the wet ingredients. Increase speed and mix until you have a smooth lump free batter. The batter will become light and fluffy.
Scrape batter into a greased bundt pan and bake in a 325 degree oven for 50-60 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
Remove cake from the oven and allow it to cool in the pan while you prepare the glaze.
Heat orange juice, sugar, orange liquer and butter in a small saucepan over medium heat for two minutes to dissolve the sugar.
Once the glaze begins to bubble, remove from the heat and stir in 1 teaspoon orange extract.
Slowly pour the glaze onto the cake in the pan.
Carefully pull the cake away from along the edges of the bundt pan and slowly pour the glaze along the edges, into the gap between the edge of the cake and the pan, allowing the glaze to trickle down the edges of the cake. Continue slowly pouring the glaze all the way around the cake until all the glaze has been used.
Allow cake to soak up the glaze for about 10 minutes.
Once all the glaze has been soaked up into the cake, turn out onto a cake plate to cool completely.
Though this cake looks deceptively plain, it packs loads of delicious flavor! It’s a moist cake with a tender crumb and the glaze gives it a crisp edge that’s to die for delectable! If you love the flavor of citrus you are going to love this cake! Save this recipe for when you want a delicious dessert but need something quick and easy to make. Once someone gives it a try, this cake will disappear fast! No one has to know it’s a halfway home made cake that starts with a box of yellow cake mix.
Outstanding Orange Cake
Equipment
- Bundt pan
Ingredients
- 1 box yellow cake mix
- 3 oz package instant lemon pudding mix
- ½ cup orange juice
- ¼ cup orange flavored liqueur, Cointreu or Triple Sec
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp orange extract
For the glaze:
- ⅓ cup orange juice
- 1 tbsp orange liqueur, Cointreu or Triple Sec
- ⅔ cup sugar
- ¼ cup butter
- 1 tsp orange extract
Instructions
- Preheat oven to 325℉.
- Generously grease a 10 inch bundt pan. Set aside.
- In a large bowl, stir together cake and pudding mixes.
- In the bowl of a stand mixer whisk together orange juice, oil, eggs, Cointreau and 1 teaspoon orange extract until well combined.
- Reduce speed and slowly add dry ingredients.
- Whisk on high speed until you have a smooth, lump free batter.
- Pour batter into prepared bundt pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean.
- Let cool in pan for 10 minutes.
- While cake is cooling, heat orange juice, sugar, Cointreau and butter in a saucepan over medium heat for two minutes until mixture bubbles. Remove from heat and stir in 1 teaspoon orange extract.
- Drizzle over cake, pulling cake away from sides of the pan to allow glaze to trickle down the sides of the cake.
- Allow cake to soak up the glaze for 10 minutes. When all the glaze has been soaked up into the cake, turn out onto a cake plate to cool completely.
This post was originally published December 2019 and republished with updated photos, additional recipe notes, and new content January 2024.
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