Our Orange Juice Cake recipe is tender and moist, keeps well at room temperature for over three days, and can be customized to your liking with different types of nuts or fruit juices.
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Coconut oil or cooking spray for greasing bundt pan
1/2 cup raw pistachios, chopped
1 small package vanilla pudding
1 box of gluten-free or regular yellow cake mix, at least 13.5 ounces in total weight
1 cup freshly squeezed orange juice
4 eggs, slightly beaten
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup butter
1/4 cup freshly squeezed orange juice
Preheat the oven to 350°F and grease a bundt pan with coconut oil or cooking spray.
Scatter the chopped pistachios in the bottom of the bundt pan. Set aside.
In a mixing bowl, combine the pudding mix, cake mix, orange juice, beaten eggs, and vegetable oil. Stir to combine completely and then pour into pan over the pistachios.
Bake for 45 - 50 minutes until the cake has set and a toothpick inserted in the center comes out mostly clean with minimal crumbs.
During the last 10 minutes of baking make the icing.
Combine the ingredients for the icing in a saucepan and place over medium-low heat. Stir occasionally until the butter has melted and the sugar has dissolved. Bring to a boil ad boil for 2 minutes.
Remove the baked cake from the oven and place it on a cooling rack. Carefully and slowly pour the icing onto the hot cake while it is still in the pan. Yes, you are pouring the icing onto the bottom of the cake, but it will soak through. Continue to pour the icing over the cake, allowing it to absorb slightly before pouring more if necessary until all of the icing has been used.
Allow the cake to cool completely in the pan so that the icing can soak into the cake completely. Once cooled invert the bundt cake on a serving platter.
Serve immediately or the cake will last up to 5 days wrapped tightly at room temperature.
Keywords: easiest cake recipe, orange juice cake, pudding cake, bundt cake, gluten free cake recipe