Recipe By: The Cake Mix Doctor Ann Byrne
Preparation Time: 00:10
Ingredients:
1 package (18.25 oz) yellow cake mix with pudding
1 cup fresh orange juice (from about 5 med.
oranges) or from carton
1/2 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Glaze:
1 cup confectioners’ sugar — sifted
3 tablespoons fresh orange juice (abt. 1 medium orange)
1 teaspoon grated orange zest (abt 1 medium orange)
Directions:
- Place rack in center of oven and preheat to 350F. Grease and flour a 12-cup Bundt pan.
- Place cake mix, orange juice, oil, sugar, vanilla, and eggs in large mixing bowl, blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase speed to medium and beat for 2 minutes more, scraping again if needed. Batter should be thick and well blended. Pour into prepared pan and place in oven.
- Bake until golden brown and just starts to pull away from sides of pan, 45-47 minutes. Remove from oven and place on wire rack to rool for 20 minutes. Run a long sharp knife around edge of cake and invert onto a rack to cool completely, 30 minutes more.
- Meanwhile, prepare the glaze. Combine the confectioners’ sugar, fresh orange juice, and orange zest in a small bowl and stir with a wooden spoon until smooth.
- Place cake on serving platter and pour glaze over top. Let glaze set for a few minutes before slicing.
- Store under glass cake dome or covered in plastic wrap at room temperature for up to 1
week. Or freeze it wrapped in aluminum foil for up to 6 months. Thaw overnight on counter
before serving.