This French toast is a wonderful way to enjoy winter. After a terrific morning of skiing, the orange flavor gives warmth and comfort while stimulating the senses. For an added boost, serve with freshly squeezed orange juice or high calcium orange juice, and top with pure maple syrup or a dusting of confectioners’ sugar.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 (10-inch) Bundt cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (3 ounce) package instant lemon pudding mix
- ¾ cup orange juice
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon lemon extract
- 2/3 cup white sugar
- 1/3 cup orange juice
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
- Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
- When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
- Transfer cake to a serving platter and drizzle glaze over top.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 473 mg |
| Sugars | 32 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
While the cake itself was light, the flavor needs major help in order to be called an “Orange” cake. Perhaps some orange zest would help and replacing the lemon extract with orange extract. The “sauce” to pour over the cooled cake was too runny and was a big disappointment as it all ended up at the bottom of the cake tray.
Used lemon pudding, but I think the vanilla would be better. I used heavy pulp oj in the batter and used orange extract instead of lemon. Cook until good and brown. Poke holes in the cake before you pour the glaze. Used orange extract and orange zest in the glaze too.
So moist and delicious! No changes required
I needed a dessert at the last minute for a potluck supper, so decided to try this cake as I had all the ingredients. I could have made a better cake from scratch for all the fussing I had to do over this cake. It stuck to my bundt pan so that the whole top of the cake came off when it finally came out of the pan. I bake in this pan all the time and cakes come out smoothly with no difficulty. I tried to rescue it with the glaze, then candied some sliced oranges and put them on top to disguise the mess. Tasted ok.
I absolutely love this cake, its delicious! It’s a family favorite. We’re lucky if it last two days in our house and always a hit when i take it anywhere. I like to follow the recipe because I like the lemon flavor but it does make it more like a citrus cake than an orange like others have said.
I made it for me and my husband. He loved it! I shared it with friends and neighbors and it was a big hit. I’ve spent the day photocopying the receipe for everyone.
I don’t understand the reasoning for using a strong flavor like lemon for an Orange cake. I used an orange cake mix, vanilla pudding, orange zest and orange extract which gave me a tasty Orange cake. I used orange extract in the glaze also. It came out excellent!
Delicious
Great recipe! But since it was originally posted, typical box cake mixes are no longer 18oz, but 15.25oz. Given this, I used two small boxes of instant pudding, not one. I heeded the advice of many other reviewers and I used French vanilla pudding instead of lemon. With the additional box of pudding, I added an extra egg and a 1/2 cup sour cream. The cake was dense and very moist. Everyone enjoyed, I will definitely make it again.
I added a little bit more orange juice and a drop or 2 of orange extract to batter . Awesome recipe thanks
Delish!!!
Moist and citrus and buttery and Yum !!
I’m not sure if I did something wrong, but it wasn’t quite as good as many of the reviews. Two of my eggs looked a little large, maybe my oven was running hot. I took it out at 50 minutes. It could have been moister.
Turned out great. I took some of the feedback from others into consideration. I used French vanilla cake mix , vanilla pudding mix, and orange extract. I poked some holes into the top before putting on the glaze and then sprinkled a little powdered sugar on top. Yummy!
This cake is dangerously delicious – my family went nuts over it – it was so moist it melted in your mouth – this Bundt cake didn’t last two days in my house hold – thanks for sharing this fabulous recipe
I made the cake as is, but only had french vanilla pudding on hand. Very easy to make and hubby absolutely loved it!!! Making my second one now and using orange extract as suggested. This one’s a keeper!!!
One of the best cakes I have ever eaten. I substituted vanilla pudding for the lemon, and added 1tsp of Mexican vanilla.
Absolutely delicious
LOL!! I agree with SHAREE28 – why on earth would you use Lemon pudding?….however, rather than using vanilla pudding (which is how this recipe was originally printed in All Recipes eons ago, still have that printout) I use Orange Pudding or Orange Creamsicle Pudding mix. I started making this recipe when my stepson was 7 years old. He’s now in his upper 30’s!
loved it . but nx time i will soak the cake with more orange drizzle
Very good cake. Used vanilla pudding mix and orange extract as suggested. Great flavor. I used a regular cake pan because I didn’t have the bundt one on hand. The icing doesn’t work as well in a flat cake so I will definitely use the bundt next time I make this recipe. I will try it with lemon pudding to compare.