Orange Juice Cake – A Vintage Citrus Delight with a Glorious Glaze

If you’ve been looking for a cake that combines classic Southern charm, nostalgic flavor, and no-fail ease, this Orange Juice Cake is your golden ticket. It’s one of those simple, timeless desserts that feels right at home on your grandmother’s table—but also impressive enough to bring to a brunch, potluck, or holiday spread.

The magic of this cake is in its simplicity: a box of yellow cake mix and instant lemon pudding mix get transformed into a citrusy dream thanks to fresh orange juice, rich glaze, and a perfectly moist Bundt form. And the glaze—oh, the glaze—seeps into every crevice, making the cake ultra-moist, sweet, and tangy all at once.

Let’s dig in.

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🧾 Ingredients – The Secret Behind the Simplicity

This recipe relies on a few pantry staples and the bright, fresh flavor of orange juice to make it sing.

Cake Ingredients:

• 1 (15.25-ounce) box yellow cake mix*
  *(Betty Crocker and Pillsbury are top picks for texture and moisture)
• 1 (3.4-ounce) box instant lemon pudding mix
• ¾ cup vegetable oil
• ¾ cup orange juice
• 4 large eggs

📝 Note: You do NOT prepare the cake mix or pudding mix separately—just dump them in dry.

Glaze Ingredients:

• 2 cups powdered sugar
• ¾ cup orange juice
• 4 tablespoons butter

The combination of lemon pudding and orange juice creates a bright, citrusy base, while the butter-rich glaze intensifies the flavor and keeps the cake irresistibly moist.

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👩‍🍳 Instructions – Step-by-Step Citrus Perfection

This cake comes together in just a few steps, but each one is key to that perfect melt-in-your-mouth result.

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🔥 Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease and flour a 10 to 12-cup Bundt pan thoroughly. This helps the cake release cleanly without breaking. Silicone pans work well too, but metal will give the best golden crust.

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🥣 Step 2: Mix the Batter

In a large bowl, combine:

• Dry cake mix
• Lemon pudding mix
• Vegetable oil
• Orange juice
• Eggs

Use an electric mixer to blend for about 2 minutes until smooth and creamy. Pour the batter into your prepared Bundt pan.

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⏲ Step 3: Bake

Bake in the preheated oven for 35 to 40 minutes. The cake is done when:

• A toothpick comes out clean from the center
• The cake starts pulling slightly from the sides of the pan

Let the cake rest in the pan while you move to the glaze.

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🍯 Step 4: Prepare the Glaze

In a small saucepan, combine:

• 2 cups powdered sugar
• ¾ cup orange juice
• 4 tablespoons butter

Cook gently over medium-low heat, stirring frequently, until the butter is fully melted and the mixture is smooth. This glaze should be pourable, not too thick.

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🍰 Step 5: Soak the Cake

Before removing the cake from the pan:

• Use a toothpick or skewer to poke holes all over the cake (this helps the glaze soak in deeply).
• Slowly pour the warm glaze over the warm cake. Don’t rush—it may seem like too much glaze, but trust the process.

Let the cake rest in the pan for 15 to 20 more minutes, or until most of the glaze has been absorbed.

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🧁 Step 6: Invert and Cool

Carefully invert the cake onto a serving platter.
Allow it to cool completely before slicing.

💡 Pro Tip: This cake is best served after resting for 8 hours or even overnight. The flavor deepens and the texture becomes incredibly soft and luscious.

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📌 Quick Recipe Summary

Step	Time
Prep Time	10 minutes
Bake Time	35–40 minutes
Rest + Cool	1–8 hours
Total Time	50 minutes + rest
Servings	12–14 slices
Skill Level	Easy / Beginner

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🌟 Why You’ll Love Orange Juice Cake

✅ Nostalgic flavor – It tastes like sunshine and childhood in every bite.
✅ No-fail recipe – Perfect for beginners or last-minute dessert needs.
✅ Perfectly moist – The glaze makes sure it never dries out.
✅ Versatile – Great for brunch, breakfast, dessert, holidays, or even gifting.
✅ Crowd-pleaser – Everyone, from kids to grandparents, will ask for seconds.

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🍊 Tips & Variations

• Use fresh orange juice for a tangier finish—bottled is fine too, but fresh shines.
• Add zest of 1 orange to the batter for an extra citrus punch.
• Drizzle white chocolate or dust with powdered sugar before serving.
• Substitute glaze with orange icing for a sweeter top layer.
• Add cranberries or chopped nuts for a seasonal spin.

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🧊 Storage & Make Ahead

• Counter: Store in an airtight container at room temp for up to 3 days.
• Fridge: Stays fresh for up to 7 days—just bring to room temp before serving.
• Freezer: Wrap tightly and freeze slices individually for up to 2 months. Thaw overnight in fridge.

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💬 Reader Reviews

“This cake was a total hit at Easter brunch! Moist, citrusy, and everyone thought it was from a bakery.”
— Laura G.

“My grandma used to make this and I finally found a recipe that tastes the same. Thank you!!”
— Janelle M.

“I poured extra glaze on top just before serving and it was divine!”
— Toby R.

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📣 Final Thoughts – A Slice of Sunshine

Whether you’re making dessert for a Sunday dinner or prepping a showstopper for a spring potluck, Orange Juice Cake delivers every time. It’s fuss-free, flavor-packed, and soaked in a rich citrus glaze that turns every bite into pure joy.

Don’t be surprised if guests ask you for the recipe before the cake is gone. Better yet—print a few copies ahead of time.

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