Reviewed: Feb. 27, 2009

I made this for a family gathering yesterday and it was a huge hit! After reading reviews, I substituted vanilla pudding for the lemon (I would have used orange extract instead of the lemon, but I didn't have any on hand). I squeezed 2 fresh oranges for the juice and used store-bought oj for the remainder needed. I also added orange zest - about 2 teaspoons to the batter and 1 teaspoon to the glaze. I placed the cooled cake back into the pan and spooned the glaze over the bottom, making sure to let some run down the sides and center of pan to soak the edges of the cake. I let it soak about 30 minutes and turned the cake onto the serving plate. I then drizzled the glaze over the top and used a basting brush to brush more glaze onto the sides. Nice and moist and delicious!! Thanks for the wonderful recipe!

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skimom93

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Reviewed: Feb. 26, 2009

This is definately a great recipe!! I was looking for a definate orange flavor cake and I have made the recipe as posted and I feel that is more of a "citrus" flavor with the combination of the lemon and orange. I have also made it as some reviewers have suggested and changed the yellow cake mix for french vanilla, the pudding to vanilla and used orange zest and orange extract and the result was so fresh and wonderfully delish! Thanks for posting this great recipe.

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Noemi

Cooking Level: Expert

Living In: Paramount, California, USA

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Reviewed: Feb. 19, 2009

I use vanilla pudding and extract instead of lemon and have never had any complaints.

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Jess

Cooking Level: Intermediate

Living In: Ozark, Alabama, USA

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Reviewed: Feb. 5, 2009

I love this recipe! I've made it a few times and usually around spring/Easter time! I use vanilla pudding though, b/c I never can find lemon pudding mix at my store and I also usually substitute orange extract for the lemon extract and I love the way it turns out -- very orangey! I make it this way everytime and am always pleased with the results. Thanks for posting the recipe - it's a definite keeper!

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Figs5

Cooking Level: Beginning

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Reviewed: Jan. 21, 2009

Good cake! I used vanilla pudding instead of lemon and it was still very good. Thanks

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amber425

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Reviewed: Jan. 15, 2009

I used reduced sugar cake mix, sugar free vanilla pudding. I got great reviews and it was even better the next day. Will make again!

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Dianne

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Reviewed: Jan. 12, 2009

Excellent cake. I used Grand Marnier for 1/2 cup of the liquid and added 1 tsp of cardamon. Served with chilled mandarin oranges and whipped cream.

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Ann Haines

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Reviewed: Dec. 31, 2008

This recipe lends itself greatly to a roll up recipe. I spread it out on a cookie sheet lined with parchments and baked for about 22 minutes at 350. Took it out of the oven and covered it with a towel and rolled it up. Once cooled I unrolled it and filled it with a mixture of 1/3 cup cream cheese, 1 1/2 cuppowdered sugar and 3/4 cup whipped heavy cream and a 1/2 tsp of orange extract. Roll it back up and chill. Everyone asked for the recipe. It was light but decadent and refreshing. Definetly a keeper.

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WINGSEARCHING

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fenton, Missouri, USA

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Reviewed: Dec. 27, 2008

Best orange cake ever. I suggest making the changes in the reviews. Real oranges for juice, French vanilla cake mix, and vanilla pudding. It got rave reviews from my family.

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Brian

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Reviewed: Dec. 26, 2008

I also would try a different type of topping - something more of an icing than a syrup. I didn't have vegetable oil so I used 1/4 c applesauce, 1/4 c olive oil and an extra 1/4 teaspoon of baking soda, which substituted fine. I also used vanilla and almond extract since I didn't have lemon.

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April

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Reviewed: Nov. 25, 2008

Exceptional cake. However. I was nervous about the icing being too thin and boiled it too long. Yes, it does get TOO thick if you boil it longer than 5 minutes. I dribbled it over the cake and it looked great, but the parts that didn't get icing dried out quickly. Next time I will watch it and find a happy medium. I can now see the value in covering the entire cake with the icing to lock in moisture. Other than that, the cake had a very good orange flavor. I used not-from concentrate juice and a lemon cake mix because that's what I had on hand. The family enjoyed it and I will probably make it again with revised icing.

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***Jaimee***

Cooking Level: Intermediate

Home Town: Valley Farms, Arizona, USA

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Reviewed: Nov. 8, 2008

This was very, very good. It was almost too rich for me, but my boyfriend loved it so I still gave it 5 stars! It smelled delicious while it was cooking. I followed other reviewers in substituting orange extract and vanilla pudding mix.

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 21, 2008

WOW!! Followed other tips, used DH Orange cake, vanilla pudding, orange extract. LOVED the tip to put cooled cake back in pan to glaze the bottom, then flip out & glaze top. One thing: MAKE THE GLAZE, it's delish. Think syrup, it's yummy & buttery and gives a crusty bite when cool. Thanks for a keeper!!

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TRICLOPS

Cooking Level: Expert

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Reviewed: Oct. 16, 2008

this is the best orange cake ive tried!!!! instead of lemon extract i used orange and i also used a little orange zest to make it really orangy!!! really fun to make...

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Panchovillas

Cooking Level: Intermediate

Home Town: Waukegan, Illinois, USA

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Reviewed: Oct. 16, 2008

I made this for my employer's birthday and now every year he requests I make it.

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PortoLady

Home Town: Charleston, South Carolina, USA

Living In: Millington, Tennessee, USA

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Reviewed: Aug. 12, 2008

This is very tasty! I used vanilla pudding and orange extract. I tried it the second time with applesauce instead of oil, but it wasn't quite as good. I have an orange cake mix that I'm excited to use next time. I made the glaze and tried the 'poke holes in the bottom of the cake' thing, and it was ok. It's kind of frustrating and messy. I think a little bit more of an icing-type glaze would be best.

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Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 8, 2008

I only changed a few things. I used a yellow cake mix and orange extract, and I poked holes in the cake so the glaze saturated it.... IT WAS AWESOME. I got so many compliments on it. I have to admit, it is the best.... You have to try it!

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jul. 31, 2008

Angie, If I were able to give 10 stars that still wouldn't be enough to tell you how good this cake is and can be. It has opened up a whole new world of cakes for me and my family! I first made it as you wrote it. Absoultly great! Then I made it totally orange with orange cake mix and vanilla pudding, orange juice and extract. Fabulous! Third time I made it with lemon cake mix, lemon pudding, lemon juice (realemon) and extract. My husband was in heaven! For all of them I doubled the glaze recipe, which is to die for! I read every review that was given and came up with the best way for me to glaze the cakes. Did what some did and drizzled more on each piece as it was served and have had nothing but rave reviews for all of the cakes. We all have our favorite, but all are worth 10 stars! By the way, I found this in June and can't count the times I have made this since. Thank you, thank you, thank you!!!!

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Grancooks

Cooking Level: Intermediate

Home Town: Enid, Oklahoma, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jul. 15, 2008

I can't believe I'm rating a recipe that begins with a yellow cake mix 5 stars, but I call it as I see it! This was just that good, and with none of that "this is a cake mix" taste. It seems most reviewers put their own spin on this recipe, as did I. I used yellow cake mix because that's what I had on hand, (but I've found French Vanilla makes a much better substitute for yellow cake mix in general), vanilla pudding, 1 tsp. orange extract, 1 tsp. vanilla, fresh orange juice and....one full tablespoon of orange zest! Since there seemed to be a great deal of disappointment with this cake not being very orange tasting, this full-flavored cake, as I made it anyway, is very definitely a prominent, fresh tasting orange. The glaze, too, is orangey, buttery good, and makes the cake all shiny and beautiful. I used a tube pan, but used the "bottom" of the cake for the top as I liked the imperfect and crackly look of it. This is just one outstanding, delicious and beautiful orange--yes ORANGE--cake.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 13, 2008

I was not impressed at all with this cake. Sure it was easy to make but it did not have the orange flavor that I was looking for. It didn't really have any flavor at all. I even used an orange cake mix. I did omit the lemon extract thinking the lemon pudding mix would be enough. Maybe I shouldn't have, then at least it would have had a lemon flavor.

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sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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