Orange Juice Cake
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
Ingredients
CAKE:
- 1 box Vanilla Cake Mix
- 1 box Orange Flavored Jello ( 4 servings size )
- ¾ cup Vegetable Oil
- 1 cup Fresh Orange Juice
- 4 Eggs
GLAZE:
- 1 cup Icing Sugar
- 2 tablespoons Fresh Orange Juice
TO DECORATE:
- Finely grated Orange Peel
- Chopped Pistachio Nuts
Instructions
CAKE:
- 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
GLAZE:
- Beat together the Icing Sugar and the Orange Juice until smooth – drizzle over the Cake and sprinkle with Orange Peel and Pistachio Nuts
Notes
- Bundt pan size : 25 x 9 cm ( 10 x 3 1/2 inch)
Absolutely delicious. Thanks for the recipe!
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.
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.
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
Only the jello powder, Ritu 🙂
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?
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!)
This is now one of our favorite cake recipes !
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.
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 !
Hi again, Linda. Thank you for your quick response! Unfortunately my attempt failed today. I already bought a 15 oz as some recipes had that. It resulted in a stunted cake, so next time I’ll get 17 oz. I don’t think we have 18 oz here in the US. Anyway, the biggest fail wasn’t even size, but half of the top stuck to the pan, and after reading of others with that problem I was very generous with the cooking spray, so next time, I will grease the pan. My question is that my husband loves lemon cake and commented he wished it was that. I saw that you could convert this with lemon jello and juice, but you mentioned not that much juice. How much should I use and should I add water to make up for the lack of liquid? Thanks!
Wendy, I have not tried a lemon version for this recipe yet, therefore I can not even guess quantities. I have googled for a similar recipe (lemon flavored) and have found one here >>> Taste Of Home
. I would definitely make a lemon version soon based on my recipe shared, but until then I am just not comfortable in giving advice which I have not tested myself 🙂
This looks very yummy and beautiful. I’m sure it won’t last long in my house of 3 men! Hahaha. What about adding mini chocolate chips to the mix? I’m thinking I will try that the next time I make it. Or maybe a chocolate drizzle ontop. Would be so good at Christmas. Sorta like a Terry’s chocolate orange. ???
Adding chocolate sounds great, Elaine ! Come to think about it, my son loves any orange-chocolate combination treats 🙂
I made this cake today and I followed the directions and ingredients very carefully as I made it. It started out well. I put it in the oven for 37 minutes and then I would check it. Timer went off I go to check it and it looked like my cake had somehow overflowed into the hole and onto the bottom of my oven as it was baking. I didn’t even get to eat any of it which is very sad. I was wondering if you have an idea of why this could’ve happened?
Jordan, I am so sorry this happened. The only reason I can think of is that the bundt pan was too small (cake batter should only fill a pan 3/4 of the way up). I always use a standard size bundt pan which is 25 centimeters ( 10 inches ) x 9 centimeters ( 3 1/2 inches ) – will be adding the pan size to the recipe card
Linda I made the cake exactly how the recipe said I do know in baking you need to follow the instructions my cake came out of the oven and look perfect but after it cooled down it was not cooked on the inside
Hi Harold, I am a bit baffled as I have been making this cake for years and it has never not cooked on the inside. Two things which might be a factor, did you use a bundt pan ? Or is there any chance of your oven temperature being wrong or faulty ?
Dumb question, I know: by icing sugar
Do you mean use powdered sugar?
Not a dumb question, Pam and yes icing sugar is powdered sugar. Weird how different countries name an ingredient so differently, right ?
Made this cake. It stuck in the pan. I followed directions and cake stuck to pan. Had good orange flavor.
My stuck too!..I am wondering if the 5 minute cool time is too short?
Cake is easy and good, glaze needs some help thoughj
How can I convert this recipe to a lemon cake? the orange sounds great but we also like lemon. thanks
How about replacing all the orange ingredients with lemon, Patty ? The cake might be VERY tart though with all the lemon juice and you really do need a cup of liquid to interact with the jello. [I have not tried this, so please let me know how it turns out 🙂 ]
Could you also make this with an orange supreme cake mix (instead of vanilla flavored)? Might give it even more of an orangy taste??
Hi Maddy, I have not tried the orange cake mix yet, but I can not see that there will be any change, other than enhancing the orange taste 🙂 Let me know how it goes !
made this scrumptious cake today! fantasticly easy to make, and tastes even better than it is simple! thank you!
Shut the front door ! I will definitely make this. From one Linda to another , thank you . Lol
Linda, this cake looks and sounds so wonderful – perfect dessert for spring and summer! Thank you for another delicious share at Weekend Potluck!
This sounds like a great special, occasional treat! I like that it would be moist…. and delicious. 🙂
Oh what a simple and simply wonderful dessert. I love that it starts with a cake mix too…can't wait to try it. Pinned! Thanks for sharing with us at Weekend Potluck.
How clever to use jello inside the cake! Easy and its rocking that orange flavor! YUM!!
Looks yummy, what size box of orange jello?
Mary, it is the 4 servings size box – one normally adds just under 2 cups of water when making it plain {in this recipe, no water is added} – replying here as your e-mail is not attached to your comment.
Thank you, Linda, looking forward to trying this!
This looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls
I can see why this recipe was the most clicked last week at BOTW, it looks amazing!! I can just imagine how wonderful it tastes….Roy is a lucky man!!
I must admit that I love citrus flavored cakes! Thank you for sharing this at Snickerdoodle. Love it!
Your recipe for Orange Juice Cake looks and sounds delicious. What a great way to start a day even. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
This cakes looks so moist and bursting with orange flavor.
Looks delish and bursting with flavor 🙂
Thanks for linking up to Marvelous Monday on Smart Party Planning.
This looks so moist! I love recipes that dress up boxed mixes–so easy. Thanks for sharing this at This Is How We Roll Thursday.
I love orange cake! This sounds yummy!
Looks delish! Thanks for linking up at Best of the Weekend!
Hey Linda! I love this cake that starts with a cake mix – also, I had no idea you were on Hometalk, so am I! I am now following you over there. Also, I would like to invite you to post your recipes over on my new website http://www.yumgoggle.com. I've very proud of it and have changed so many things, if you have posted before you may not recognize it! 🙂
Love the orange and nuts combination in this.
Pinned – thanks for sharing, reading the recipe made my mouth water. This will be a delicious summer cake to eat out on the deck!
Linda, you did share this on my Wonderful Wednesday Blog Hop, right? If not, the party is still open or will you make a note to come by with it next week? My readers will LOVE this!
Linda, how PERFECT! I am pinning this to make. What an easy recipe with gorgeous results 🙂
I'm keeping his recipe on hand – I have a feeling it will be made soon! Maybe this weekend – we're having guests and I need an easy treat! 🙂
What a beauty! Can't wait to try this marvelous recipe!
Simple, but it looks so beautiful. It looks like it should be on somebody's table for when Anne of Green Gables stops by. Thank you for sharing this gorgeous recipe!
Doesn't the inside of that cake look utterly gorgeous? (Outside too, of course)
Dear Linda, I love how simple and so beautiful this cake is. It sounds lovely. xo, Catherine
My mouth is watering over this!
Oh I bet that's heavenly Linda!!