Orange Juice Cake

Used pkg of lemon pudding instead of vanilla. Zested 1 orange and added to the syrup.

I use one cup of orange juice instead of water in the cake mix. I also sprinkle some chopped pecans or walnuts in the bunt pan before pouring in the batter. Then I do 1 & 1/4 stick of butter, cup of orange juice and the sugar to have more to pour on the cake. Yummy!

I substituted orange juice for the water in the recipe. The cake turned out wonderful! My family loved it.

I made this exactly as the recipe said, but noted that I ended up with more orange juice mix than needed. Next time I’ll adjust that part of the recipe by about 2/3 or so. Overall, we loved it, and I’ll be making it again, I’m sure.

What Is one of the easiest recipes to make and extremely good I’ve made at least four times and every time Anyone new Has a piece of the cake want the recipe

Delicious!

I made this cake and it was one of the best cakes I’ve ever made. I used a yellow cake mix with vanilla pudding and added orange zest to the batter. The other ingredients were the same as the recipe called for. I baked it for 50 minutes, let it cool for 10 minutes in the pan and then let it completely cool for about 30 minutes on a wire rack. I made the glaze, let it cool for a few minutes and then poured the glaze on the cake. It was terrific and everyone raved about it. Give it a try…you won’t be disappointed.

Love the recipe. Very moist and full of flavor. However, I did half cold water and half orange juice in the batter.

I didn’t have a bundt pan so I useda 9×13. I added zest to batter and fresh squeezed O.J.. My family and friends went crazy over it.

I made it following the recipe…pretty much. The instant vanilla pudding was less than 3.5 ounces and the yellow cake mix was less than 18.25. But I used one pkg of each and it turned out perfect! My husband tried it, my daughter, one of my grandsons, and they all loved it! Very moist, and creamy. Definitely will make this again!

This is our go-to Birthday Breakfast treat! Easy, delicious, and beautiful! I use 1 c. powdered sugar with a Tbsp. of half and half to make the icing. I add 1/2 tsp. of orange extract too sometimes to really put “the icing on the cake”! Whip it up and pour over for an impressive breakfast sweet. We love our Orange Juice Cake!

I made this and tweaked the recipe. Used orange cake mix. I added orange jello to the recipe. added orange zest to the cake mix and the glaze teaspoon each. also made half the glaze. used orange juice instead of the water. everyone love it.

This dish is amazing! I had it for a birthday party and it completely lived up to its expectations. It was actually pretty easy to make and tasted great afterwards!

My 12 year old budding baker made this with a home made vanilla whipped cream frosting, it was super moist, not overly sweet and the texture was smooth. She baked it in a 9×13 for about 32 minutes then after a stint in the freezer to speed up the cooling , she frosted the cake. Will definitely make it again. Next time will try Orange flavor cake mix which I could not find at this time and add orange zest as someone else suggested .

Delicious! I took the other reviewers suggestion and added orange juice to the cake mix instead of water. I baked it for 50 minutes-I might try 45 minutes next time as the sides were a little dark. I didn’t flip the cake until it was totally cooled and I may have waited too long (didn’t really see how long to wait in the other ratings) because the cake broke in half, which was aggravating but it did not take away from the taste. I will make it again.

Followed the recipe with the exception of adding 1 tsp of vanilla to the glaze. This cake was easy to make and tasted heavenly. Will definitely make this one again!

This cake is delicious. We have so many oranges this year I was looking for an easy way to use them and this is it. I can’t seem to find 18 oz cake mixes so I added 6 tablespoons of flour and a small instant pudding to my 15.2 oz cake mix. It turned out perfectly.

I made the cake from scratch instead of using a cake mix (as suggested in another review), and used 1/4 cup oil and 1/4 cup applesauce to cut back on fat. As others suggested, to increase the orange flavor without resorting to orange jello or orange cake mix, I subbed orange juice for the water (which was a total of 1 3/4 cups of orange juice). I also added 1 tsp pure orange extract. I thought it was good, but the syrup should have been thicker – very runny. I think next time I’d cut back about 1/2 cup of liquid in the syrup, as there was plenty for the bundt cake. I would also have liked to increase the orange flavor a little more, so I’d increase the orange extract or add orange zest. My family finished it off in no time.

I added the zest from one orange to the cake batter and also added the zest from 1/2 of an orange to the orange juice topping mixture. My family loved it and want another one made immediately!!!

I read the first 10 reviews and then made the cake. I did not have instant vanilla pudding but used MY*T*Fine vanilla pudding and pie filling that I did have. Where water was called for, I used orange juice. I did add 1 TBSP of orange extract to the cake batter and 1 TBSP to the “glaze”. I cooked the cake for 55 minutes at 325 degrees. I allowed the “glaze” to cool for about 10 minutes and kept the cake in the bundt pan while I gently poured it over the cake (after poking holes as instructed). I had about a 1/4 of the “glaze” in the pan and it didn’t seem the cake could hold another drop. I was successful in turning the cake out of the bundt pan onto the cake plate and would guess that it took me about 10 minutes to pour the glaze over the cake, allowing it enough time to cool a bit and come out of the pan. I decided to poke a few more holes in the cake now that it was upright and was able to utilize the remainder of the glaze. I cooled the cake for a few hours, covered it and the next day sprinkled it generously with powdered sugar. This cake got raves and to say it was moist is an understatement. It was delicious!!!! The next time I make this cake I would like to try a vanilla glaze recipe which is also posted on Allrecipes.com in place of the powdered sugar.

Made a recipe similar to this one for several years, until I lost the recipe. Glad to find this one. Several changes I remember include putting chopped nuts in the bottom of the bundt pan, and using orange juice in the cake instead of water. Also, I have made this cake using orange schnapps instead of orange juice. It is so yummy, one year I used this as my birthday cake!