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!
- 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
- Preheat oven to 350 degrees. Heavily spray a bundt pan with non-stick cooking spray.
- 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.
- 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.
- 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.
If you need a Bundt pan, this is my go-to pan:
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