Aunt Sue’s Orange Juice Cake ~ From Danielle Dykman

I’m so very honored to have a chance to know each one of you. We’re a rag tag family made up of good hearted, hard working, life triumphing, loving people and when we come together on Southern Plate the atmosphere is truly amazing to experience.Today’s recipe and story are yet another perfect example of that. I’ll send out another call for submissions in a few months or so to email subscribers but we’ve still got many wonderful recipes from your heritage waiting to be shared.

I know you’ll enjoy hearing from Danielle today and join with me in sending love to her, her Aunt Sue, and her beloved Granpa for sharing this wonderful recipe and a bit of their lives with us.

This recipe for an Orange Juice Cake was passed down to me by my Aunt Sue, about a year ago. My Aunt Sue and I have always been very close, when I was a little girl she loved to take the curling iron to my hair and add a dab of makeup to my face then take me through every room in her house (except the bathroom of course) and take tons of pictures of me. She always wanted a daughter, but had 2 sons instead. So as her only nieces, my sister and I were obligated to get dolled up by her, at least once a week. I have always been told I look like Aunt Sue’s daughter instead of my momma’s, but I love my momma! :)

The recipe itself it special to me because it is my grandpa’s favorite cake ever! I have been my grandpa’s girl since I can remember. My dad passed away when I was 7 years old, and I do believe my Pa made a special effort to not let me feel left out at any time. During the long summers as a child my cousins ( all boys) and I would love to go play and wade around in the creek. He was usually busy during the day and would persistently tell them boys “No!” But all I had to do is walk up to him, put my little hand in his and give him that sweet “Papa, can we go to the creek?” and it worked every time.

About 4 years ago while I was home for the summer  from college, I was helping Ma and Aunt Sue cut and freeze corn out of the garden. Pa walked in the kitchen holding his chest. He thought he had heartburn and being stubborn went on to bed. He woke up the next morning, drove himself to the hospital and found out he had a heart attack. He was sent on to a larger hospital and ended up having a triple bypass. This was probably the scariest time I had experienced since my own dad died. But Pa made it through and the only thing he wanted to eat was this darn orange juice cake (despite being told to watch his diet). He said if he was gonna die, he was gonna die happy and full. (Thats my pa! hehe).

So since I love my Pa so very much I make him this cake every chance I get. He always makes sure to tell me how good it is too.

Aunt Sue’s Orange Juice Cake
For the Cake
  • 1 box butter yellow cake mix
  • 1 small box instant vanilla pudding mix
  • 4 eggs
  • ½ cup veggie oil
  • 1 cup orange juice (brand does matter here, cheap stuff doesn't taste as good).
  • 1 cup chopped pecans
For the Glaze
  • 1 cup sugar
  • 1 stick butter/margarine
  • ¼ cup orange juice
  1. Preheat oven to 350 degrees. Grease and flour bundt pan. Sprinkle pecans in bottom.
  2. Mix all cake ingredients together and stir till smooth. Pour in bundt pan and bake 33-43 minutes (or till your knife comes out clean).
  3. Put glaze ingredients in a sauce pan and cook over medium/high heat for 4 or 5 minutes, stirring constantly.
  4. Poke a few (4 or 5) holes with a knife in the bottom of the cake (while its still in the pan) and pour the glaze over it.
  5. Let cake cool for 10 minutes after this before turning out onto a plate.
  6. Slice and eat, warm or cold, its oh so good.

Hope you enjoy!

Danielle Dykman

Danielle and her Aunt Sue

In the spring, at the end of the day, you should smell like dirt.

~Margaret Atwood

I really need more quotes so if you have a moment, please hop on over to our “Give A Penny” page and leave your favorite inspirational, motivational, or otherwise uplifting quote. Thank you so much! Gratefully, Christy


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  1. Mimiof2 says

    I made this cake for Easter. It was so delicious and easy! The nuts just sent it over the top! I will definitely be making this one again. Thanks for sharing such a wonderful recipe!

  2. Karen Brice says

    I have made the Orange Cake a couple of times and it is soooooooooooooooooo good. My husband really does not care for cakes as much as the likes pies. But he liked the Orange cake. I am thinking about making my son a Orange cake and not using the pecans.

  3. Karen Brice says

    Once a month what we call the baby boomers from our church we will go out to eat or we will meet at the church either have a covered dish supper. But tonight 10-21-11 we had a Chili Buffet. With crackers, fritos (not spelled right) 2 kinds of cheeses, onions, sour cream and had 4 different kinds of chili and I made the Orange cake. Everyone liked the cake.

  4. Priscilla says

    I wasn’t sure where to post this question, so I’m asking under another Aunt Sue recipe. In your cookbook (which I LOVE) you have the recipe for your Aunt Sue’s Pound cake. It says to bake it for 80 to 90 minutes in a tube pan. Have you ever baked the batter in a few 9×5 loaf pans?? If so, how long would the cake need to bake?
    I’m always wanting to make smaller loaf pan pound cakes to give away, but I’m too chicken to experiment with the baking times and temps.
    I figured a professional like you could help! :)

    • says

      I do that all of the time! I love making two cakes so I can give one away :) I would start with 60 minutes, but go ahead and check it after 45 and then again at 60. You’ll know it is done when you can insert a toothpick in the center and it comes out clean. Be sure and write down the proper cook time in your cookbook when you know what it is – and holler back at me if you don’t mind and I’ll write it in mine,too! :)

  5. Tammy Hodskins says

    I have a question about these Orange Juice Cakes. I LOVE them but everytime I make them one little part sticks to the bundt pan and ruins the look of the whole cake. I have used cooking spray, butter, oil, oil and flour and plain and everytime some part of it gets stuck! i would love to be able to take this cake somewhere whole. lol Please let me know if you have any other suggestions. I have let also varied the amount of time I let the cake cool from flipping it over right away to waiting 30 minutes.

    • says

      I know this may seem like a silly question on my part so I’m gonna apologize up front :) Are you using the same bundt pan each time? I have two bundt pans, one works like a dream and the other always sticks. If you are using the same one, I’d try getting a different bundt pan. Get the heaviest one you can find. My favorite is a wilton one that I have. I think I got it at Michael’s. Also, Paula Deen has a stoneware bundt pan, it’s called a fluted mold pan since the bundt name is trademarked, and it has a gooooood thick glaze on it. Cakes just slide right out! I paid about twenty dollars for that one and liked it so much I went back and got a second!

      • Karen says

        Wilson also carries a product called Cake Release. I use it for all my cakes. It’s wonderful. Nothing ever sticks. I get mine at Walmart but craft stores carry it too.

  6. sandra says

    I found it quite upsetting to find even your recipe handed down by Aunt Sue uses a yellow cake mix. What is it? It must be full of chemicals why not just buy the cake and done with it – all I wanted was a recipe for orange juice cake but something homemade and not half concocted in a factory!

    • says

      Dear Sandra, Your precious life is far too short and joy filled for you to be getting all upset over how some folks make a cake in Alabama.
      Take a deep breath and be blessed!
      Life is good and if you let it – it gets even better!
      Side note to Danielle: Thank you again for so graciously sharing this recipe from your sweet Aunt Sue! I know we all appreciate it!

      • Mary says

        Organic cake mixes are available now in most grocery stores. I find them to be just as good, and they don’t have all the unhealthy ingredients in them. Plus, I love the convenience of a mix!

  7. Jan Martin says

    Have always loved this cake. My mother made it from the recipe Anita Bryant published in her book “Bless This Food: The Anita Bryant Family Cookbook” back in the 70s. I’ve run across so many people through the years that have claimed it as their family favorite, but no one has ever admitted where the recipe came from! When Anita lost everything in Florida she moved to Selma, Alabama where she baked these cakes frequently and gave them to friends. Delicious recipe!

  8. Lisa says

    My boyfriend requested this cake for his birthday this weekend and we don’t have a bundt pan. Is it okay to bake it in a regular cake pan and any suggestions for how that would change baking time/glazing?

    • says

      I’ve never made it in a regular pan but it should work. Unfortunately, I can’t tell you from experience how to adjust the time but I would check it about fifteen to twenty minutes early to see if it is done. Be careful, because this is an old fashioned recipe and has to be followed exactly – and excessive checking for doneness may cause the cake to sink in the middle :)
      Tell your boyfriend Happy Early Birthday!

      • Lisa says

        Update from last year: I bought the bundt pan, skipped the pecans and this cake was amazing! I’m back looking at the recipe again because my boyfriend LOVED it so much he requested it for his birthday again this year. Thanks for sharing!

  9. Linda says

    I bake all the time . My bundt pan is a very heavy Nordic. The oj cake was delicious but parts of it fell apart. I cut what I could in slices. All the comments were so positive but it did seem like a lot of glaze. I unmolded it when I saw all the glaze was saturated. Has anyone else had this experience. I would like to make it again but am leery.


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