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Orange Juice Cake

  • Prep 15 min
  • Total 60 min
  • Servings 8

Extra moist and delicious yellow cake is given a little Vitamin C boost thanks to orange juice. MORE + LESS -

Stacey Little Stacey Little
March 6, 2013

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
box (4-serving size) lemon instant pudding and pie filling mix
3/4
cup vegetable oil
3/4
cup water
4
eggs
2
cups powdered sugar
2
tablespoons butter, melted
3/4
cup orange juice

Steps

Hide Images
  • 1
    Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • 2
    In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • 3
    Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
  • 4
    Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
  • 5
    Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

Expert Tips

  • Garnish with some grated orange peel or a sprinkling of powdered sugar.
  • This is great as a dessert or a perfect complement to breakfast or brunch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
620mg
26%
Potassium
105mg
3%
Total Carbohydrate
88g
29%
Dietary Fiber
0g
0%
Sugars
65g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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