Orange Juice Cake is a quick, easy and bursting with Spring flavor cake ! The cake takes literally minutes to prepare and it turns out super moist !
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I love absolutely everything about this Orange Juice Cake recipe ! It is quick and easy to start with, which is always a big bonus point in my book.
The cake is super moist and bursting with Orange flavor. There is really no need for anything more than the glaze.
A slice (or three!) of this cake, with a nice cup of tea, or coffee and you have a delicious tea time treat.
I mix and bake this Orange Juice Cake so quickly, that my hubby only realized, once, we are having cake as an afternoon treat when the oh, so wonderful ! smell of baking hit him in the lounge.
Of course he then had to come take a look. That’s saying a lot about just how quick this cake is to get going and finish up, as he is usually in the kitchen when he knows I am busy there.
Although, this recipe starts off with a Cake Mix, you would never guess it. The Orange Juice and the added Jello make all the difference in the world.
Seeing as we have entered Autumn in SA (and I have to mention I am ready to say bye-bye to Summer!), I will continue to make this very citrus Cake throughout the year.
This might be a seasonal treat, but as I have mentioned before, I am not one to stick to seasonal foods.
Bonus, we are lucky with fairly good weather during Winter in South-Africa … yes, I am sure to change my mind in a few weeks!
More Cake recipes you might like:
Orange Juice Cake
Orange Juice Cake
This Orange Juice Bundt Cake is a quick, easy and bursting with Spring flavor cake ! The cake takes literally minutes to prepare and it turns out super moist !
- 1 box Vanilla Cake Mix
- 1 box Orange Flavored Jello, ( 4 servings size )
- 3/4 cup Vegetable Oil
- 1 cup Fresh Orange Juice
- 4 Eggs
- 1 cup Icing Sugar
- 2 tablespoons Fresh Orange Juice
- Finely grated Orange Peel
- Chopped Pistachio Nuts
- Pre-heat the oven to 180 deg C (350 deg F) – spray a bundt pan with cooking oil (spray thickly or butter the pan)
- Combine the Cake Mix, Jello, Oil, Orange Juice and Eggs in a mixing bowl – beat 2 minutes, scraping the bowl regularly, and pour into the prepared pan – bake 35 – 40 minutes or until springy when you touch the cake
- Remove from the oven – let stand 5 minutes, then turn out onto a cooling rack to cool completely
- Beat together the Icing Sugar and the Orange Juice until smooth – drizzle over the Cake and sprinkle with Orange Peel and Pistachio Nuts
- Bundt pan size : 25 x 9 cm ( 10 x 3 1/2 inch)
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Amount Per Serving Calories 260.4Total Fat 19.7gSaturated Fat 12.8gUnsaturated Fat 1.7gCholesterol 74.4mgSodium 56.8mgCarbohydrates 19.9gFiber 0.2gSugar 16.2gProtein 3.2g
Nutrition value is not always accurate. Please also check your ingredient labels.
Sunday 15th of March 2020
Recipe sounded delicious. Tried it this morning & I too had a problem with the cake not coming out of the Bundt pan properly. The cake came out in chunks & some of it was stuck to the bottom/sides. A total disaster! Glad I wasn’t planning to take this cake to a gathering. I had just made a similar orange juice cake using lemon pudding. Came out perfect. Difference was I used pudding instead of jello, I used butter & flour instead of oil, and I let the cake cool for 20-25 minutes before turning it out on a cooling rack.
Friday 18th of October 2019
I have made this cake several times using the bundt cake pan as well as spraying the pan wiht coconut oil and then wiping the excess oil from the surface so that it is equally spread - leave the cake in the oven to bake for 40 minutes and then taking it out and leaving it to sit for 5 - 10 minutes before upending it onto a rack to cool. It comes out perfectly every time and everyone loves it. Thank you so much for such a simple and elegant and tasty recipe. I too am from South Africa and now live in the US and find your directions to be easy to follow. Thank you for sharing.
Sunday 15th of September 2019
Do you have to mix the jello packet in water and then add it or just add the jello powder pack in the cake mix
Sunday 15th of September 2019
Only the jello powder, Ritu :-)
Linda A Dionisio
Monday 3rd of December 2018
I have tried this recipe three times and am not able to get it to release from the pan even when flouring the pan. Delicious but not very pretty coming out of the pan in pieces. I also tried with lemon jello and lemonade again great taste but not very attractive.Does anyone out there have a secret to getting this to leave the pan intact?
Tuesday 4th of December 2018
Linda the pan I am using is a non-stick bundt pan, but I still need to spray it with cooking oil as well. Have a look at this recipe from a friend of mine for Miracle Pan Release (this just might be what you need!)
Friday 7th of September 2018
Hi Elaine. I'm making this tomorrow for a social event and I've seen so many versions online with small variations. I bought a white cake mix a the store, then just noticed your version calls for vanilla. Will it matter? Also, what is the ounce you use of the cake, some I've seen online say 15, others 16. Also, thank you for clearing up the jello size.
Saturday 8th of September 2018
Hi Wendy, the white cake mix will be just fine. In South-Africa we do not have white or yellow mix, therefore I use a flavor which goes with any other flavor combinations. I also just checked my box size (cake mix) and it is 500 grams which converts to 18 ounces. Hope this helps !