I love those recipes that we all grew up with, they are just too good to miss out on.
When I was a kid, my mom was always sharing recipes. She has a giant binder just filled with clippings and printed recipes of her own creation and from others. Who would have thought that one day I’d grown up and make a career out of sharing recipes!?!? But I digress…
The original recipe for Orange Juice Cake is one that was shared with her many years ago. I’ve made a few minor changes to the recipe over the years, but it remains one of my favorite cakes.To Make this Recipe You’ Will Need the following ingredients:
Ingredients
1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
1 (3.4-ounce) box instant lemon pudding mix
3/4 cup vegetable oil
3/4 cup orange juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup orange juice
4 tablespoons unsalted butter
Instructions
Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It’s going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.
