Easy Glazed Orange Cake

Introduction

The first time I baked this orange cake, I grabbed a bottle of juice from the fridge and called it a day. Oops. The cake came out fine, but not fireworks-level. The second time I squeezed fresh oranges, zested like a maniac, and whisked with intention—and the scent that filled the kitchen stopped me in my tracks.

It was Sunday afternoon. The kind where the light looks warm even in winter and the house hums quietly after quick family meals. I could hear the gentle thud of the Bundt pan hitting the rack, the tiny hiss as steam slipped out, and that citrus perfume that feels like someone just opened a window to summer. Honestly, this cake smells like a happy memory.

What I love most is how unfussy the base is. We use a yellow cake mix and instant lemon pudding mix—two pantry MVPs—to guarantee moisture and a tight, tender crumb. Then we punch it up with orange juice and a buttery, tangy glaze that trickles into every ridge. It’s exactly the kind of dessert I reach for after easy weeknight dinners when I still want something cozy and celebratory.

To be real, this recipe lives right between “effortless” and “special.” It respects your schedule, your budget, and your attention span—hello, budget-friendly recipes—but it delivers bakery energy every time. And if you like to keep a protein meal plan for the week, great; dessert can share the table with balance. A small slice beside tea is pure healthy comfort food for the soul.

Why You’ll Love This Recipe

• Bright citrus flavor with a moist, tender crumb that stays soft for days.
• Shortcut-friendly batter that still tastes from-scratch thanks to fresh juice.
• Buttery orange glaze that seeps in and creates a shiny, delicate shell.
• Works in a Bundt pan, rounds, or a 9×13—party-friendly and dependable.
• From pantry to plate with minimal dishes and zero drama.
• Leftovers freeze beautifully for those best meals to prep dessert moments.

What Makes This Recipe Special?

The magic is the three-way citrus stack: yellow cake mix for structure, instant lemon pudding for custardy tenderness, and real orange juice for vibrant flavor. The pudding mix is the secret handshake here—it locks in moisture so your cake tastes fresh even on day three. If you’ve ever had a Bundt that looked great but crumbled dry, this is the fix.

Then there’s the glaze. Sugar, butter, and orange juice melt into a syrup that you drizzle over a cooling cake. It soaks in at the edges, glosses the surface, and perfumed my entire kitchen. I didn’t expect the orange to feel so sunny against the buttery base, but it’s like citrus confetti. It’s the kind of dessert that plays nice with best dinner prep meals and even those weeks you’re deep in meal prep microwave lunches—slice, wrap, and reward future-you.

I also love how customizable it is. Want to lean sweeter? Add a whisper of vanilla (use alcohol-free for halal). Need a dairy-light version? Swap butter in the glaze for a neutral oil and a pinch of salt. Want a scratch option? I’ve got notes below. You can keep it classic or riff seasonally without losing its soul.

Ingredients

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Yellow cake mix (15.25 oz). The reliable base. It brings consistent rise and a soft crumb. I prefer brands with simple ingredient lists and buttery flavor. If you’re sensitive to additives, choose a “natural” line and it bakes up beautifully.

Instant lemon pudding mix (3 oz). The moisture magnet. It adds subtle tang and that plush crumb that makes people ask for the recipe. Don’t skip it. If lemon flavor worries you, know it enhances orange rather than competes.

Orange juice (¾ cup for the batter). Freshly squeezed is best for aroma and acidity. Strain out pulp for a smooth batter. Bottled works in a pinch, but taste it—if it’s flat, add ½ teaspoon finely grated orange zest.

Vegetable oil (½ cup). Oil keeps the cake tender even when chilled. Use a neutral variety like canola, sunflower, or light olive oil. Butter tastes great but can firm up in the fridge; oil keeps that slice soft on day two.

Eggs (4 large). They provide structure, richness, and color. Room-temperature eggs blend faster and trap more air, which means better lift.

Lemon extract (1 teaspoon). It nudges the citrus profile forward without turning the cake into “lemon cake.” If you keep strictly halal, use alcohol-free lemon extract or zest in its place.

For the glaze:
White sugar (⅔ cup). It dissolves into a silky syrup.
Orange juice (⅓ cup). Brings brightness and a delicate tang.
Unsalted butter (¼ cup). Adds gloss and a rich finish. Plant-based butter also works if you need it dairy-free.

Flavor boosters & swaps you might love: A pinch of salt heightens sweetness. Alcohol-free vanilla or orange blossom water gives a delicate bakery note. Finely grated zest from one orange turns the glaze into an aromatic dream.

Don’t do this (learned the hard way): Don’t use orange soda or concentrate; it overpowers and makes the crumb odd. Don’t skip greasing and flouring your Bundt; citrus glazes will cling to rough spots. Don’t overmix—the pudding makes it forgiving, but a heavy hand still toughens the crumb.

How to Make It Step-by-Step

1) Prep the pan and oven.
Heat the oven to 325°F (165°C). Grease a 10-inch Bundt pan thoroughly and dust with flour, tapping out excess. Those tiny crevices need love—use a pastry brush to get into the ridges.

2) Mix the dry base.
In a large bowl, whisk the yellow cake mix with the instant lemon pudding mix. This quick whisk distributes everything evenly so you don’t get clumps later.

3) Build the wet mixture.
Make a well in the center and pour in orange juice, vegetable oil, eggs, and lemon extract. If your kitchen is chilly, warm the juice slightly so the batter blends smoothly. It should smell like sunshine.

4) Blend gently, then with purpose.
Beat on low speed until the dry patches disappear. Scrape the bowl. Then beat on medium for 4 minutes. The batter will thicken and turn glossy. You should see ribbons falling from the beaters.

5) Bake with confidence.
Pour into the prepared Bundt pan and smooth the top. Bake 50–60 minutes. You’re looking for edges pulling slightly from the sides and a toothpick coming out clean. The top will feel springy and your kitchen will smell like a citrus bakery.

6) Cool like you mean it.
Let the cake rest in the pan for 10 minutes. This sets the structure so it unmolds without drama. Invert onto a wire rack and cool another 20 minutes. Resist poking it—those steam wisps mean flavor settling into the crumb.

7) Cook the glaze.
In a small saucepan, combine sugar, orange juice, and butter. Stir over medium heat for about 2 minutes, just until the sugar dissolves and the mixture looks slightly thickened and glossy. Do not boil aggressively; you want syrup, not caramel.

8) Finish with sparkle.
Transfer the mostly cooled cake to a serving plate. Drizzle the warm glaze slowly over the top, letting it wander into every ridge. It will sink in and lacquer the surface. Little glints of syrup will puddle around the base—this is your baker’s treat.

9) Slice and enjoy.
Once the glaze sets, slice with a serrated knife. The crumb will be tight yet tender, the glaze sweet-tangy, and every bite will taste like citrus sunshine. If you’re packing lunches for the week—hello, best meal prep healthy—wrap individual slices for grab-and-go.

My kitchen “oops” moments (so you can skip them): One time I didn’t grease the Bundt well and lost a chunk to the pan—still delicious, just rustic. Another time I poured the glaze on a hot cake and watched it vanish into the crumb; tasty, but less shiny. Now I let the cake cool until just warm and drizzle slowly. Patience pays off.

Tips for Best Results

• Use freshly squeezed orange juice for aroma and brightness; add zest if using bottled.
• Keep all ingredients at room temp so the batter emulsifies and bakes evenly.
• Beat for the full 4 minutes after the initial mix—this aerates without overworking.
• Grease every nook of your Bundt, then flour. Consider baking spray with flour for insurance.
• Drizzle glaze on a warm—not hot—cake to keep the shine and avoid total absorption.
• For cleaner slices, chill 20 minutes after glazing, then cut with a serrated knife.
• Store covered at room temperature for two days or refrigerate up to five.

Ingredient Substitutions & Variations

• From-scratch option: Replace the mix and pudding with 1¾ cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp salt, 2 eggs, ½ cup fresh orange juice, zest of 2 oranges, ½ cup milk, ⅓ cup oil, 1 tsp alcohol-free vanilla, and ¼ cup yogurt. Bake 25–30 minutes in rounds or 45–50 in a Bundt.
• Citrus remix: Swap lemon extract for alcohol-free vanilla and add ½ tsp orange blossom water for bakery perfume.
• Dairy-light glaze: Use a neutral oil instead of butter with a pinch of salt for roundness.
• Texture play: Stir ½ cup finely chopped almonds into the batter for a subtle crunch.
• Little cakes: Bake in two 9-inch rounds or a 9×13 pan. Adjust time to 25–35 minutes.
• Reduced sugar glaze: Cut sugar to ½ cup and add extra zest for pop.

Serving Suggestions

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This orange cake loves company. Serve slices slightly warm with Greek yogurt or whipped coconut cream for a not-too-sweet finish after easy weeknight dinners. Fresh berries make it pop, and a dusting of zest brings that bakery glow.

For brunch, pair small wedges with a fruit salad and a savory egg bake—it fits right into those quick family meals weekends. If you host neighbors, cut the cake into bite-size cubes, drizzle extra glaze, and add toothpicks for a breezy dessert board.

Pairing Ideas (Drinks, Sides, etc.)

• Drinks: Black tea with lemon, chamomile, espresso, or sparkling water with a twist of orange.
• Sides: Simple fruit salad with mint, vanilla yogurt with honey, or a scoop of mango sorbet.
• After-dinner: A tiny square with decaf and a quiet couch moment—peak healthy comfort food for the end of the day.

How to Store and Reheat Leftovers

Store the cake covered at room temperature for up to 2 days. The glaze keeps it moist and the flavor deepens by day two. For longer storage, refrigerate slices in an airtight container up to 5 days. Let them come to room temp for the softest crumb.

Freezing is a dream for best meals to prep dessert moments. Freeze slices on a tray until firm, then tuck into bags for up to 3 months. Thaw in the fridge or at room temperature. If you love a just-baked feel, warm a slice for 10–12 seconds in the microwave—close your eyes and inhale.

Make-Ahead and Freezer Tips

Bake the cake the day before and leave it unglazed, tightly wrapped at room temp. Prepare the glaze just before serving for max shine. Or glaze fully and chill, then set out to room temperature before guests arrive. For party trays, freeze glazed slices individually and thaw the morning of—fast, neat, and as convenient as ready made protein meals for dessert without any mystery ingredients.

Common Mistakes to Avoid

• Under-greasing the Bundt. Citrus syrups stick. Brush every groove.
• Overmixing. Stop once the batter is glossy and blended; extra mixing toughens the crumb.
• Glazing a hot cake. It will soak in and look matte; cool to warm first.
• Using flat bottled juice. Taste before using; add zest if needed.
• Skipping the rest. Ten minutes in the pan prevents breakage; don’t rush.

Frequently Asked Questions (FAQ)

Can I use fresh oranges instead of bottled juice?
Absolutely. Freshly squeezed juice delivers brighter flavor. Strain out pulp and seeds for the best texture.

Can I bake this without a Bundt pan?
Yes. Use two 9-inch rounds or a 9×13 pan. Start checking at 25 minutes for rounds and 30 minutes for a 9×13.

What if I don’t have lemon extract?
You can omit it or use alcohol-free vanilla. The lemon pudding mix still keeps the citrus vibe lively.

How should I store leftovers?
Room temp for 2 days, then refrigerate up to 5. Bring slices to room temp before serving.

Can I freeze the cake?
Yes—wrap slices and freeze up to 3 months. Thaw overnight in the fridge or on the counter for an hour.

Could I lower the sugar?
In the glaze, yes. Reduce to ½ cup and add zest. In the cake, the mix is balanced as-is.

Is vanilla extract halal?
Many extracts contain alcohol; choose alcohol-free vanilla or use vanilla bean paste to keep the recipe fully halal.

Cooking Tools You’ll Need

• 10-inch Bundt pan or 9×13 baking pan
• Large mixing bowl and whisk
• Electric mixer (hand or stand)
• Measuring cups and spoons
• Rubber spatula
• Small saucepan for glaze
• Wire cooling rack
• Microplane or zester if using zest
• Serving plate and serrated knife

Final Thoughts

I make this orange cake when I need sunshine on a plate. It’s simple, fragrant, and friendly—the kind of dessert that welcomes you at the door with a hug. Every bite carries soft crumb, silky glaze, and that zesty lift that makes ordinary days feel slightly sparkly.

Bake it for a weeknight treat, a neighbor drop-off, or a brunch table that needs something bright. Share a slice with someone you love, wrap a few for later, and enjoy how easy it is to bring bakery joy home. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!

P.S. If you’re juggling best meal prep plans, healthy boxed meals, or even a keto meal plan for the week, remember you can freeze slices and portion them just like your high macro meals. A little planning makes dessert feel as effortless as those ready meals for 2 nights—only fresher, and definitely happier.