Orange Juice Bundt Cake Recipe

Orange Juice Bundt Cake Recipe SixSistersStuff

Years ago, my sister Kristen and I used to live just down the street from each other. Both of our husbands were attending the University of Utah, we each had one child (our little girls are only 6 weeks apart) and we were both trying to live on pennies while our husbands attended school.

We usually got together a couple of times a week and sometimes we would even do our grocery shopping together. It was on one of these shopping trips that Kristen introduced me to the day-old bakery shelves.
How did I not know this existed?!
Donuts, muffins, cakes, cookies- all marked WAY down because they were a couple days old.
Every starving newly-wed, new mom college student deserves dessert in their lives and if you can get it for more than half off, it’s an even better deal! :) Ha ha!

Every time I was with Kristen, we would check out the day-old shelves and see what we could find to have as a treat. One of our favorites was the Orange Glazed Bundt Cakes. Holy cow- I don’t know what it is that they put in that cake, but it’s divine. We would bring that cake home and eat it and talk while our baby’s napped- it really was one of my favorite things to do with her.

Maybe I just associate that cake with those sweet memories of being with my sister (who now lives thousands of miles away!), but it is still one of my favorite desserts of all time. I tried to recreate it and while it’s not quite like the bundt cakes that you get at the store, it’s a delicious and moist cake that you have to try!

Orange Juice Bundt Cake Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Moist and delicious, this cake has the subtle flavor of fresh oranges mixed in the batter and the glaze. It's an amazing dessert!
  • 1 (15.25 oz) box yellow cake mix
  • 1 (3.5 oz) box vanilla instant pudding mix
  • 1 cup sour cream
  • 1 cup orange juice (freshly squeezed tastes best, but any kind will work)
  • 4 eggs
  • ½ cup vegetable oil
  • zest of two oranges
  • ¼ cup butter, melted
  • 1-2 cups powdered sugar
  • 3-4 tablespoons orange juice (freshly squeezed tastes best)
  • ½ teaspoon orange zest
  1. Preheat oven to 350 degrees. Heavily spray a bundt pan with non-stick cooking spray.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, orange juice, eggs, oil and orange zest. Pour batter into a bundt pan.
  3. Bake for 50-55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with orange glaze.
  4. For the glaze, mix together melted butter, powdered sugar, orange juice and orange zest. Add more powdered sugar to make it thicker or add more orange juice to make it runnier.

Recipe adapted from our Triple Chocolate Bundt Cake.

Looking for more bundt cakes?
Red Velvet Bundt Cake
Pineapple Coconut Bundt Cake
Fresh Raspberry Yogurt Bundt Cake
Lemon Poppy Seed Bundt Cake
Butterscotch Banana Bundt Cake

Camille Sig

If you need a Bundt pan, this is my go-to pan:

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orange bundt cake six sisters stuff

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  1. Tom says

    ¼ cup butter, melted
    1-2 cups powdered sugar
    3-4 tablespoons orange juice (freshly squeezed tastes best)
    ½ teaspoon orange zest

    Is that one to two cups of powered sugar or one half a cup?
    Is that 3 to 4 tablespoons of orange juice or three fourth’s a table spoon?

    Just making sure.

    • Cyd says

      Hi Tom, some people like their glaze thick and some like it runnier that rolls off the cake. If you like it thick, then go with the 2 cups of powdered sugar and 3 tablespoons of orange juice. This glaze is flexible in adjusting how thick you like it by playing with the powdered sugar and orange juice.

  2. cami says

    Thanks, for posting another easy, delicious-looking cake recipe. I’m anxious to make the cake this week but I have a question: since most cake mixes already contain pudding in the mix do I still need to add the additional box of instant pudding? Drooling at the mouth, while I await your answer.

  3. margaret says

    hi tom….if i’m not overstepping my bounds by answering you….it’s 1 to 2 cups of powdered sugar and 3 to 4 tablespoons of orange juice….meaning the amounts used depend on your preference…recipe reads “Add more powdered sugar to make it thicker or add more orange juice to make it runnier.”
    let me know when the cake’s ready…i’ll bring my own plate and fork

  4. Janet says

    This sounds delicious! Thanks for the recipe. I am going to try this as a 9X13 cake and poke holes and let the glaze drip into the cake. I am also going to use a gluten free cake mix. YUM!!

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