Orange Juice Cake


Orange Juice Cake

Orange Juice Cake
50 Min

Put the squeeze on some refreshing orange juice and get ready to take it to a whole new level with our easy shortcut Orange Juice Cake. This sunny tasting cake starts with a mix and ends with lots of raves!

What You'll Need

  • 1 (16.5-ounce) package yellow cake mix
  • 1 (4-serving-size) package orange-flavored gelatin
  • 3/4 cup vegetable oil
  • 1 cup orange juice
  • 4 eggs

What to Do

  1. Preheat oven to 325 degrees F. Coat a 10-inch Bundt or tube pan with cooking spray; set aside.
  2. In a medium bowl with an electric mixer on medium speed, beat all  ingredients 2 minutes, or until well mixed. Pour batter into prepared pan.
  3. Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.


  • Want to fancy this up with even more sunny taste? Our Test Kitchen suggests topping it with a glaze made of 1 cup confectioners' sugar mixed with 2 tablespoons orange juice then top with the zest of 1 orange for a special touch
  • We love our citrus-kissed desserts, so you'll want to try our ever-popular Citrus Bars.

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I have a serious aversion to using boxed cake mixes. Why can't we make these "combination" or "poke" cakes from scratch?

This was awesome! I brought it to work for an informal meeting and everyone loved it!

Big disappointment. Followed the recipe to the letter. I could see it sinking during baking. Maybe 325 degrees was not the right temperature. Let it cool on a rack but when I tried to move it to a plate it fell apart. However, the flavor was very good.

We're sorry to hear you were disappointed. Here are some tips that might help if you decide to try again: Sometimes, beating a cake too much will cause too much air in the batter, causing it too fall. Also, because all ovens aren't necessarily calibrated the same, it might work better baking it at 350, depending on your oven. As tempting as it might be, don't open the oven door until you're ready to test the cake with a toothpick. We hope you'll give it another shot, especially since you liked the flavor! Thank you for the feedback. :) Have a wonderful day!

I just made this cake and although the batter was very loose it, it came out good. It only took 45 minutes to bake. I has a very good orange flavor. Very Yummy!

I so love orange cakes! So excited to try this one.

Made this last night for a family get together and it came out perfect. Not sure why some are having a problem with it sticking. I used Pam baking spray, followed the ingredient amounts and cooking instructions exactly and it came out fine. I let it cool for 20 minutes before removing from the pan. If I could post a picture, you'd see how pretty it was - especially after I added the glaze and the orange zest. It was a big hit and I've already been asked to bring it again for the next family dinner. Thank you Mr. Food Test Kitchen for a yummy recipe that was super easy!

Love this cake. The first time I made it, it came out perfectly, however I've made it twice since then it stuck to the pan both times. I always spray the pan and tried different cooling times but it still sticks. Afraid to make it again even though the cake is really delicious.

This cake is delicious however it did stick to the pan and I did spray the pan before I added the batter, Should it be cooled completely before inverting it? Please help cause I really like the taste of the cake.

Hi there! We're sorry that this recipe didn't turn out the way that you wanted it to. The Test Kitchen recommends the following: try spraying the pan with cooking spray and then lightly dust with flour. Also, do not let cake cool completely, that will definitely make it stick to pan. Try letting cool 25 30 minutes. We hope that this recipe works out better for you the second time around. Enjoy!

perhaps we should ALL write into the cake mix companies telling them to add a few cents to the cost of the mixes as we don't want to buy all new pans to accommodate their reduced sizes.

I found this recipe a long time ago for extending cake mix that should help if you can't find the original size 1 1/2 cups all purpose flour, 1 cup sugar, 2 tsp baking, powder, 1/4 tsp baking soda. Mix this and put it in a mason jar or air tight container. When you use it just put 6 tbsp. of mix in with the box mix it works on ALL flavors. I always use an extra egg in my mixes anyway, so it works out. Hope this helps.

Sounds great will try!

Can't find a 18.25oz yellow cake mix , only 16.5 or 15.25oz Cake mix ; how do I adjust the other parts of Recipe , or do I leave as is .. I am told that the 18.25oz size is out dated and the new standard is 16.5 or 15.25ozs !!

Hi there! We've gone ahead and adjusted the recipe to meet the new cake mix sizes. Thank you for your comment!

So many gals complaining about the cake sticking! Did you spray the pan with cooking spray like the recipe said? I always use Baker's Joy spray. It hasn't failed me yet!

I made the cake and it turned out perfect. I didn't wait til it cooled to turn it out of the bundt pan. Not sure if that made the difference. I live at sea level and served it to my mother....she loved it. When she returned to Oregon, at 4500 ft. elevation, she said it didn't rise and was an absolute disaster. Are there high altitude instructions?

I just made this cake and took it out of the oven and it fell in the middle. I have baked for years, and I know what I'm doing, but I sure don't know what happened here. I live in Las Vegas, so the altitude here is around 2000 ft.

Made this cake on Mother's Day and boy was I disappointed! I also couldn't get it out of the pan. Half came out and half was totally stuck. They should re-name this cake "Build a Cake" because I had to dig the stuck side out and try to form it!! I've made many cakes in the bundt pan and never had this problem before. Won't make it again.

I m going to make this in a 9x13 pan. Then drizzle top. Sounds sooo moist and delicious. Though, I think a bundt can is pretty, I just don't like the texture. Will let you know how it turns out.

This is a keeper . I have a request to make it for some one for Mothers Day.

I think the taste of the cake is good, but unfortunately the cake stuck to the pan after testing that it was done and letting it sit for 20 min. to cool. Can't take as is to the meeting that I baked it for. :(

I had the same problem, I ended up slicing what I could and leaving the rest home. I think the amount of oil and juice is alot for this cake. I want to try it again and reduce the about of oil by about half and maybe it will turn out better


My Husband loves this cake..I have also substituted pineapple for the orange and it is delicious too..

I have made this cake 2 times and my husband raves about it, however it seems very moist almost like it is not done even if it is. After taking a look at the cake mix box I see it is only 14.5 oz as are all the ones at the store. Should I make an adjustment in the oil and juice since the dry ingredients are less?

This cake is great!!!!! I made it and my family LOVED it?

This is one of the best and easiest cakes I've ever made. Just a little oil spray on the bundt pan and it should come out easily. I'm taking it to work tomorrow for a birthday party and expect everyone will really enjoy it!

I just completed testing this cake again in the Test Kitchen. I followed the above instructions exactly and the cake came out perfect. I sprayed the Bundt pan with cooking spray, baked it at 325 degrees F. for 55 minutes. I let it cool in the pan slightly, about 20 minutes and then flipped it out onto a wire rack. All ovens are calibrated differently, so maybe your oven needs a little more or a little less time. Unfortunately, without being in each one of your kitchens, it's difficult to diagnose what exactly happened. We appreciate your comments, we love hearing from you. Thank you all.

Made this and it looked beautiful until I attempted to get it out of the bunt pan. It broke up, wish I had just greased and floured the pan; I also had a non- stick pan and as mentioned before was not a full as pictured.

The cake was moist and delicious but I had the same thing happen...the cake was baked enough, but onceout of the oven, fell. Also, I think if you make it, grease & FLOUR it the old fashion way, even in a non-stick pan, the whole top of mine came off. One other thing, it only makes a 3/4 size Bundt Cake, it is not full sized like the picture.

Thank you for your comments. We are going to take this recipe back to the Test Kitchen and try it again. We will let you know as soon as we have the results. It will not be until later in the week. Thank you again!

I just made this cake and followed the exact recipe but cake is too oily and it and it "fell" in the middle of bundt pan..can anyone help me as to what happened? Looks and smells good! One cup oil and onek cup oj seemed like alot of liquid. Help!

Thank you for your comments. We are going to take this recipe back to the Test Kitchen and try it again. We will let you know as soon as we have the results. It will not be until later in the week. Thank you again!

Went by the directions on the back of the Duncan Hines cake..instead of oil I used 1/3 c margarine and used orange juice in place of water. I did cook it on 325 for 50 minutes. Turned out perfect.

Love, love, loved it. Simple, colorful, moist, perfect take along dessert

Oh, my what a moist and delicious orange cake! My husband is still raving about it a week later. We have decided this is the cake we will bring to a friend's house, a party, etc. - yummy! And easy to make. We will be making it again soon - and in the summer with a scoop of orange sherbet! Wow!

it was so easy to make and so moist and delicious. I made it for family, friends and coworkers. Everyone loved it.

this cake is awesome it is so moist my granddaughter said this is now her favorite cake. it was really easy to make

I didnt have enough oil so I used two cubes melted butter. Work quickly, because the butter started to solidify. So moist and delicous! Thanks!

On the same day that the orange juice cake was aired ( 1.25.13) there was also a recipe for chicken made with the oranges, I would love to have that recipe. Could you post it also, please

My cake mix I used was 432 grams or 15.238 ounces and the recipe came out perfectly delicious! I added some strawberries that I had soaked in a water and sugar syrup, which was delicious!

Major brand cake mixes no longer come in 18.25 oz. sizes. I don't think this recipe will come out the same with a smaller cake mix.

Both cake mixes I have in my pantry are 18.25 oz sizes.

this look's and sound's like something that will want you to eat more then you should, then say it' so great

It's excellent your right its ooh so good.

sounds wonderful!! going to the supermarket right now and pick up the nescesities

I've got to try this! It sounds so invitingly delicious!

theresa53 - the glaze is included in the notes section :)

I am in the process of trying it. Needed the recipe.

glaze made of 1 cup confectioners' sugar mixed with 2 tablespoons orange juice then top with the zest of 1 orange.

What is even better is to bake it in a 9 x13 pan, poke holes in it while it is still hot, and pour the glaza over it and let it seep in. I've been making the same cake with Lemon jello for more than 50 years and have never seen it advertised anywhere. DEEELICIOUS !!!

Please provide receipe for glaze...thanks

When using Lemon jello, do you still add the orange juice? Thanks.

Thanks for sharing that it works in a 9x13! Do you use same temp to cook and for how long? I'm guessing 350 for 25-30 min. I'm thinking lemon with some orange juice (1/2 and 1/2) since straight up lemon is a kick! Or 1/2 lemon and 1/2 water for the liquid. I've used a few drops of sweet orange essential oil to get a great orange flavored cream cheese spread before. I'm guessing the sky is the limit for creating with this. Thanks again!!


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