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1 3.5 oz box instant vanilla pudding mix
1/2 cp oil
1 cp orange juice
Glaze: 1 stick unsalted butter
1 cp sugar
1 cp orange juice
1 tbsp vanilla extract
Optional: 1/2 cp chopped walnuts or pecans
Mix all ingredients for the cake together just until moist. Spray bundt pan or mini flute pans. If using nuts, sprinkle them evenly in the bottom of the pan. Pour batter into pan(s) and bake at 350 degrees. For full sized bundt pan bake for about 45 min, for mini flute pan bake for 30 minutes. During the last 5 minutes, prepare glaze. Cut butter into chunks and melt in small saucepan over medium heat. Add sugar, orange juice, and vanilla. Stir until sugar is dissolved and bring to a boil. When cake is cooked, pour glaze over it evenly. Let sit in pan for 20-30 more minutes so the glaze soaks up. Then flip the cake out of the pan.
This recipe for orange juice cake started with my grandmother, then my mom made some adjustments to it, and then once I accidentally got chocolate cake mix for it, and it came out amazing. To start, you will need a gluten free cake mix. I like the Simple Truth brand from Kroger that is shown above, but the King Arthur brand is also really good. You can get the chocolate mix here and the yellow mix here. You also need a box of vanilla pudding mix, 4 eggs, 1/2 cup of oil, and one cup of orange juice for the cake itself. And then another cup of orange juice, a stick of unsalted butter, a cup of sugar, and a tablespoon of vanilla for the glaze. You can add 1/2 cup of chopped walnuts or pecans to the pans if you’d like. Start by mixing all the cake ingredients, just until wet. Spray the pans, sprinkle the nuts in the bottom if you’re using them, and pour in the batter. Bake at 350. For a full size bundt pan, bake for 45 min. For mini flute pans, bake 20-30 minutes depending on size of pan. For the ones I have above it was 30. I have also made the recipe with a 12 cavity flute pan instead of 8, and those only take about 20 minutes.
During the last five minutes of baking the cake, prepare the glaze. Cut the butter into small chunks to help it melt faster. Melt in a small saucepan on medium heat, then add orange juice, sugar, and vanilla. Stir to dissolve the sugar and bring to a boil. When cake comes out of the oven, pour glaze over it evenly. In the mini flute pans, this will probably make a mess as the cake rises out of the cavities a bit. Leave in pan to cool for 20-30 minutes. Then flip the cakes out. Some of the glaze may not absorb completely and will spill out a little, thats fine. Most of it should have absorbed and the cake will be really moist. This is by far one of my favorite recipes.