Aunt Sue’s Orange Juice Cake ~ From Danielle Dykman

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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
  • 1/2 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
  • 1/4 cup orange juice


  • Preheat oven to 350 degrees. Grease and flour bundt pan. Sprinkle pecans in bottom.
  • 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).
  • Put glaze ingredients in a sauce pan and cook over medium/high heat for 4 or 5 minutes, stirring constantly.
  • 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.
  • Let cake cool for 10 minutes after this before turning out onto a plate.
  • Slice and eat, warm or cold, its oh so good.
Tried this recipe?Mention @southernplate or tag #southernplate!

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. Made this cake but didn’t have pecans in the house. I did however, drain two cans of mandarin oranges and put one can in the bottom of the bundt pan and mixed one can in with the batter. Made the glaze as listed but next time will cut in half. Too much for our tastes. Delicious. Could serve with a dollop of whip cream for that extra touch! My hubby’s idea. Will definitely make again.

  2. OMG this is so good! I have made it 3 times since the recipe was posted. I sent one to my kid’s school today for Teacher Appreciation luncheon. I may have to make another one tonight…ooohhh a warm piece of cake and some milk. YUMMY! Thanks for posting it. It is a hit here! And another family favorite that you posted is Chicken Planks. My boys LOVE them.

  3. I made this cake for Easter..DELICIOUS!!!! so moist , my daughter thought it was a little like the “Harvey Wallbanger” cake I used to make. Thanks for the recipe

  4. I made this cake tonight because my daughter and grandson were here. It made the house smell so good while it was baking. We could hardly wait to taste it (and we didn’t long). We;ve already eaten over half of it! It is delicious. My grandson was skeptical at first because he said he never heard of putting orange juice in cake, lol. Leslie, I had to bake mine almost 50 minutes before the knife came out clean. Thanks to Danielle and her Aunt Sue for the great recipe!

    1. I made this cake for my son’s 3 week birthday today (I’m making a cake each week, at least as long as it lasts) and I also had to bake it for 50 minutes. It turned out great though and was worth the extra time! Delicious!

  5. I made this cake this past weekend – I’m not sure it came out correctly. The middle was a bit more mushy (not moist -mushy) than I would have thought. I’m not sure if it is because of the glaze that got into the holes or if I under baked it ( i did 40 minutes). It just seems to be in the area around where I poked the holes. Is this how it is suppose to be? I’m afraid if I baked it longer it would have been dry.

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