Orange Juice Cake

Reviews More Reviews

Most Helpful Positive Review

Nov 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!

—Pamcastle

See full review »

Most Helpful Critical Review

Aug 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.

—naples34102

See full review »

102 Ratings

See other versions of this recipe!

Feb 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!!

—shae324

See full review »

Mar 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!

—Annie

See full review »

Mar 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!

—Jillian

See full review »

May 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

—NSUNRISE

See full review »

Jan 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.

—GSP007

See full review »

Nov 21, 2007

I added Grand Marnier to the glaze...c'est magnifique!

—divamjp

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Tangerine Orange Cake

Orange Sunshine Cake

Orange Party Cake II

Orange Nut Raisin Cake

Fabulous Orange Cake

Orange Cake

Mandarin Orange Cake I

Orange Chiffon Cake

Orange Cream Cake III

Orange Sponge Cake

ADVERTISE WITH US

Nutrition

Calories
444 kcal
22%

Carbohydrates
55.5 g
18%

Cholesterol
92 mg
31%

Fat
23.6 g
36%

Fiber
0.5 g
2%

Protein
4.2 g
8%

Sodium
479 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Juice Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 444
** Calories from Fat: 212

% Daily Value *
** Total Fat 23.6g 36 %
** Saturated Fat 7.3g 37 %
** Cholesterol 92mg 31 %
** Sodium 479mg 19 %
** Potassium 92mg 3 %
** Total Carbohydrates 55.5g 18 %
** Dietary Fiber 0.5g 2 %
** Protein 4.2g 8 %
** Sugars 38.7g
** Vitamin A 7 %
** Vitamin C 13 %
** Calcium 9 %
** Iron 10 %
** Thiamin 11 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.