This cake is similar to a rum cake, but you substitute orange juice for rum.

Recipe Summary

Servings:
12
Yield:
1 bundt cake
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.

    Advertisement
  • Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.

  • Bake for 30 minutes, or until knife inserted in cake comes out clean.

  • Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Nutrition Facts

444 calories; protein 4.2g; carbohydrates 55.5g; fat 23.6g; cholesterol 83.2mg; sodium 479.3mg. Full Nutrition
Advertisement

Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2007
I made this cake and it was an instant success. My co-workers gobbled it all up. Wonderful Cake! I made edits to this recipe. 1 Box of Duncan Hines Orange Supreme Cake Mix (instead of the yellow mix) 1 Box of Orange Jello mix along with 1 Box of the Vanilla Pudding mix Orange Zest added to cake mix. I also add the orange zest to the glaze. When still hot in the pan, I poke holes in the cake and pour the glaze over the cake. Let it sit for 15 minutes to absorb all of the mixture before flipping the cake. All the juice should be absorbed into the cake before flipped. I love this cake and will plan on making it again. It WAS TRULY A HIT! Read More
(167)

Most helpful critical review

Rating: 2 stars
08/28/2009
There is just no way one could say they made this recipe "exactly" and have it turn out. (Assuming you're using the Bundt cake pan called for in the recipe) Any cake mix bundt recipe needs to bake between 50-60 minutes, not 25 minutes as written. This discrepancy makes this recipe fatally flawed right from the start, in my opinion. Experienced cooks will know better, but if a beginner cook baked this and thought it would be done in 25 minutes, they'd wonder what they did wrong. Having said that, the orange flavor was nice, particularly since I added a teaspoon of orange extract to the batter (would have used 1 T. of grated oranze zest if I had it), and used orange juice in the batter as well, rather than the water called for. As for the syrup, in hindsight I'd use only half this recipe. Yes, this definitely is a moist cake, but it really is TOO moist - soggy, in fact, in places where the cake absorbed the syrup more than others. I cannot recommend this recipe as written. However, if you adjust the baking time to 50-60 minutes (mine took 55) and make the changes I made to use orange juice instead of water, add a teaspoon of orange extract or a tablespoon of grated orange zest and reduce the syrup by half this would be a four star, cake mix cake. Read More
(268)
134 Ratings
  • 5 star values: 91
  • 4 star values: 23
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 3
Rating: 2 stars
08/28/2009
There is just no way one could say they made this recipe "exactly" and have it turn out. (Assuming you're using the Bundt cake pan called for in the recipe) Any cake mix bundt recipe needs to bake between 50-60 minutes, not 25 minutes as written. This discrepancy makes this recipe fatally flawed right from the start, in my opinion. Experienced cooks will know better, but if a beginner cook baked this and thought it would be done in 25 minutes, they'd wonder what they did wrong. Having said that, the orange flavor was nice, particularly since I added a teaspoon of orange extract to the batter (would have used 1 T. of grated oranze zest if I had it), and used orange juice in the batter as well, rather than the water called for. As for the syrup, in hindsight I'd use only half this recipe. Yes, this definitely is a moist cake, but it really is TOO moist - soggy, in fact, in places where the cake absorbed the syrup more than others. I cannot recommend this recipe as written. However, if you adjust the baking time to 50-60 minutes (mine took 55) and make the changes I made to use orange juice instead of water, add a teaspoon of orange extract or a tablespoon of grated orange zest and reduce the syrup by half this would be a four star, cake mix cake. Read More
(268)
Rating: 5 stars
11/09/2007
I made this cake and it was an instant success. My co-workers gobbled it all up. Wonderful Cake! I made edits to this recipe. 1 Box of Duncan Hines Orange Supreme Cake Mix (instead of the yellow mix) 1 Box of Orange Jello mix along with 1 Box of the Vanilla Pudding mix Orange Zest added to cake mix. I also add the orange zest to the glaze. When still hot in the pan, I poke holes in the cake and pour the glaze over the cake. Let it sit for 15 minutes to absorb all of the mixture before flipping the cake. All the juice should be absorbed into the cake before flipped. I love this cake and will plan on making it again. It WAS TRULY A HIT! Read More
(167)
Rating: 5 stars
02/19/2007
I've been making this for years, I got the recipe from my aunt. I double the pudding and add orange zest to make it even more moist and add a bit more orange flavor. No matter where I take it, its gone in a flash. Good for breakfast too!! Read More
(130)
Advertisement
Rating: 4 stars
03/01/2012
Delicious - plus it's so simple to make! You'd really never know it was a boxed cake - it's that good! It's very moist and bursting with orange flavor - what more could you ask for from such a simple recipe! I do agree however that the directions need a little revising and the ingredients need a little "tweaking" to heighten the orange flavor thus the 4 stars vs. 5. But, I wouldn't down grade the recipe completely. To heighten the orange flavor I used 3/4 cup of orange juice vs. 1 cup of water and 1 tsp of orange extract along with a Tbsp of orange zest. And, I did bake it at 325 for 55 minutes. Other than that, this makes for a delicious dessert! This cake is perfect when you don't have time to make a scratch cake but want something that tastes like you did. It baked up perfectly and even though the recipe for the glaze could probably be cut in half it really does add to the cake. Once it was cooled, I couldn't resist drizzling some melted white chocolate over it for a bit of contrast and to take it over the top. Great recipe! Read More
(49)
Rating: 5 stars
03/04/2008
This cake is very good:glaze is very moist and delicious. 5 stars: orange supreme cake mix not yellow and adding more sauce. I baked in a regular cake pan not a bundt pan and it took about 40 minutes. It is soooooooo good! The glaze is delicious! I don't even like cake and I was in heaven with this! Read More
(48)
Rating: 5 stars
05/20/2010
I used 1 cup of oj instead of water and omitted the oj sauce. I covered it with orange flavored buttercream. Huge success at the party Read More
(41)
Advertisement
Rating: 5 stars
11/21/2007
I added Grand Marnier to the glaze...c'est magnifique! Read More
(33)
Rating: 1 stars
01/06/2005
I made this cake in the hope that it would be "orange" and it wasn't. I ended up with a moist cake that tasted like a yellow cake. I used fresh OJ too! I was a little disappointed. Read More
(30)
Rating: 5 stars
03/17/2009
This is a wonderful and moist cake. I had made this before I saw it here on the Allrecipes website. The only thing I did different was... I use one cup of orange juice instead of one cup of water added to the cake mix pudding oil and eggs. And I used butter recipe yellow cake mix instead of just regular yellow cake mix. Good cake to share with friends. Read More
(25)
Advertisement