Easy Orange Cake Recipe with yellow cake mix, lemon pudding, orange juice, and a buttery glaze. Bright, zesty, and irresistibly moist!
Okay, let me paint the picture for you. It’s a Sunday afternoon, I’m about 10 years old, and the house smells… like magic. That warm, citrusy sweetness floating from the kitchen? That was my mom baking her legendary Orange Cake Recipe. And by legendary, I mean people would show up uninvited if they caught wind she was making it.
I remember sneaking a taste of the batter (she’d pretend not to notice), and standing on my tiptoes just to peek into the oven window. The hardest part? Waiting for it to cool enough to drizzle that glossy glaze all over the top. I’m not even going to lie—I once ate an entire slice before she could get it on the table. Sorry, Mom.
Now, years later, this is still the cake I make when I want to show a little love… or when I just want something sweet with my coffee. I can’t promise it’ll last more than a day in your house, though. It never does in mine.
Why You’ll Love This Orange Cake Recipe?
Honestly, I’ve made my fair share of cakes. But this one? It’s special. Here’s why you’ll want to save this recipe (maybe write it on one of those messy old index cards for effect):
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Simple ingredients. No need to scour five specialty stores. You probably have most of it on hand.
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Incredibly moist (yep, we’re using that word). The pudding mix and juice combo keeps every bite tender and luscious.
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That glaze! It’s sweet, buttery, and sinks into the cake in the best possible way.
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Crowd-pleaser. Kids, adults, picky eaters—everyone grabs a slice.
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Looks fancy, but it’s foolproof. If you can stir a spoon, you can make this.
Sound familiar? That “I made this but it looks like I bought it from a bakery” moment? Yep. This is that recipe.
Ingredient Notes:
Before we jump into baking, let’s break down the stuff you’ll need. Nothing wild here, but each one makes the magic happen.
Cake Ingredients
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Yellow Cake Mix (15.25 oz): Any brand works. My mom swore by Duncan Hines, so that’s usually where I land.
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Instant Lemon Pudding Mix (3 oz): Adds flavor and keeps things moist. It’s a game-changer, trust me.
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Orange Juice (¾ cup): Freshly squeezed if you’re feeling extra, but I’ve used carton juice and it still rocks.
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Vegetable Oil (½ cup): Keeps the cake soft. You can swap for melted butter if you’re feeling indulgent.
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Eggs (4 large): They hold everything together and make it rich.
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Lemon Extract (1 tsp): Optional but worth it. Gives a little zip!
Glaze Ingredients
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White Sugar (⅔ cup): Sweetens up the glaze without being cloying.
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Orange Juice (⅓ cup): Ties it all together. Bonus if you’ve got fresh!
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Unsalted Butter (¼ cup): Melted into the glaze for a silky finish.
How To Make Orange Cake?
Let’s keep this easy-breezy. No need to overthink it.
Want To Save This Recipe?
Step 1: Preheat and Prep
Get that oven going at 325°F (165°C). Grease a 10-inch Bundt pan like you mean it. This cake likes to stick if you don’t show it who’s boss.
Step 2: Mix It Up
In a large bowl, stir together the yellow cake mix and pudding mix. Then, make a little well in the middle. Pour in the orange juice, vegetable oil, eggs, and lemon extract. Use an electric mixer on low to get it started, then medium for about 4 minutes. It’s gonna be thick and silky.
Step 3: Bake It Baby
Pour the batter into your Bundt pan. Smooth the top with a spatula if you’re feeling fancy. Bake it for 50-60 minutes, or until a toothpick comes out clean. Don’t overbake it—nobody wants a dry orange cake, right?
Step 4: Cool & Glaze
Let the cake chill in the pan for 10 minutes. Then flip it onto a wire rack (carefully!) and let it cool completely. Meanwhile, in a saucepan, cook up your glaze: sugar, orange juice, and butter until it’s smooth and a little syrupy. Drizzle that goodness over your cake.
Storage Options:
Now, if by some miracle you have leftovers, here’s what to do.
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Countertop: Store it in an airtight container for up to 3 days. It stays moist (I swear).
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Fridge: Keeps it fresh longer—up to a week. Let it come to room temp before eating (or don’t, it’s good cold too).
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Freezer: Freeze slices wrapped in plastic wrap and foil for up to 2 months. Future you will thank you.
Variations and Substitutions:
I’m always tweaking things because why not? Here are some ideas if you wanna shake things up:
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Swap juices: Blood orange or grapefruit juice gives it a cool twist.
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Zest it up: Add orange or lemon zest to the batter for extra flavor.
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Make it boozy: A splash of orange liqueur in the glaze? Yes, please.
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Nutty vibes: Sprinkle chopped walnuts or pecans over the glaze while it’s still warm.
What to Serve with Orange Cake?
This cake is the star, but it doesn’t mind sharing the stage:
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Whipped cream: Dollop on top and enjoy.
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Fresh berries: Strawberries or raspberries make it extra summery.
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Coffee or tea: Citrus and caffeine = perfection.
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Vanilla ice cream: If you’re feeling decadent (you are).
Frequently Asked Questions:
Can I use a different pan?
Absolutely! Try a 9×13 pan—just adjust the baking time and check early.
Do I have to use lemon pudding?
Nope! Vanilla works, but lemon gives it that bright, zippy flavor.
Can I make this ahead of time?
Oh yes. It actually tastes better the next day as the flavors meld.
And there you go! My mom’s favorite Orange Cake Recipe, straight from my family kitchen to yours. If you try it, I need to hear how it goes! Did you tweak it? Add something fun? Let me know in the comments—I love swapping ideas with fellow bakers.
Now go bake something delicious!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Orange Cake Recipe
Ingredients
For the Cake:
- 1 package 15.25 ounces yellow cake mix
- 1 package 3 ounces instant lemon pudding mix
- ¾ cup orange juice
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon lemon extract
For the Glaze:
- ⅔ cup granulated white sugar
- ⅓ cup orange juice
- ¼ cup unsalted butter
Instructions
Preheat the Oven:
- Preheat the oven to 325°F (165°C). Thoroughly grease a 10-inch Bundt pan to prevent sticking.
Prepare the Cake Batter:
- In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix. Create a well in the center of the dry ingredients and add the orange juice, vegetable oil, eggs, and lemon extract. Using an electric mixer, beat the mixture on low speed until just combined. Increase the speed to medium and continue beating for approximately 4 minutes, ensuring the batter is smooth and uniform.
Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Let it cool completely for an additional 20 minutes.
Prepare the Glaze:
- In a small saucepan over medium heat, combine the granulated sugar, orange juice, and unsalted butter. Stir continuously and cook for approximately 2 minutes, or until the mixture is smooth and slightly thickened.
Glaze the Cake:
- Transfer the cooled cake to a serving platter. Evenly drizzle the prepared glaze over the cake, allowing it to soak in for optimal flavor and moisture.
Notes
- Substitute the yellow cake mix with a certified gluten-free yellow cake mix.
- Ensure the instant lemon pudding mix is labeled gluten-free.
- Verify that all additional ingredients (orange juice, extracts, etc.) are free from gluten-containing additives or cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
