Easy Orange Cake Recipe With Glaze

This Easy Orange Cake is a moist, citrus-packed Bundt cake that brings a bright pop of sunshine to any dessert table. Combining an orange cake mix with apricot nectar helps this heirloom recipe achieve a velvety texture and an irresistible orange flavor so that every bite is moist, flavorful, and fruity!

A Slice of Summer Sunshine

This orange cake recipe is one of my Grandmother Lucy’s favorite cakes, so she often has it sitting under a dome on her counter whenever folks come to visit. It is very moist with an irresistible orange flavor, just the right thing for a hot summer’s day or a picnic.

I love that this orange bundt cake is incredibly easy to make. All you need is an orange cake mix, as well as fruit nectar, oil, sugar, and eggs. Mix the ingredients together, pour them into a bundt pan, and then it’s time to bake. That’s it! I love pairing my orange cake with an easy glaze. However, you could also simply sprinkle on some icing sugar before serving or serve with some fresh whipped cream.

If you’ve never had orange cake before, you’re in for a treat. If you have had it before, you’re probably making out your grocery list now. While you’re at it, you might want to snag the ingredients for my Bakery-Style Strawberry Bread with Glaze!

Recipe Ingredients

• Orange supreme cake mix
• Apricot nectar
• Oil (I like olive oil)
• Sugar
• Eggs

How to Make Grandmother Lucy’s Orange Cake

1. Mix the Batter

Preheat your oven to 325°F. In a large mixing bowl, combine the cake mix, apricot nectar, oil, sugar, and eggs. Use an electric mixer to beat the ingredients until the batter is smooth and well combined.

2. Prep the Pan

Grease your Bundt pan (or “fluted mold” if you’re being fancy) thoroughly. Pour the vibrant orange batter into the pan, smoothing the top with a spatula.

3. Bake Until Golden

Bake for exactly one hour. Your kitchen is going to smell heavenly! Let the cake cool in the pan for about 10 minutes (this is crucial for helping it release) before turning it out onto a wire rack to cool completely.

4. Whip Up the Glaze

While the cake cools, whisk together your confectioner’s sugar, softened butter, and milk. If you want an extra citrus kick, swap the milk for a tablespoon of fresh orange juice.

Cut all of that together with a fork and add a wee bit more milk. Add the milk just a tablespoon or so at a time because we want this to be the consistency of glue, and it can get too thin really fast. You should also add a teaspoon of vanilla extract or butter flavoring, too.

5. Drizzle and Serve

Once the cake is cool to the touch, drizzle that thick glaze over the top. For a beautiful finish, garnish with a bit of fresh orange zest or decorative orange slices.

And serve to those you love, who love cakes bursting with orange flavor. Enjoy!

Storage

You can store leftover cake in an airtight container either at room temperature or in the fridge for up to 5 days. You can also freeze the cake (without glaze) for up to 2 months. Thaw overnight and bring to room temperature before serving and glazing.

Mix It Up With Recipe Variations

If you want to swap the Bundt pan for something else or add a little personal touch, try these simple twists!

• Change the Pan: You can bake this as two loaf pans (40–50 mins), 24 muffins (20–25 mins), or two round cake layers (25–30 mins).
• Fruit & Crunch: Fold in a cup of sugared cranberries or finely chopped walnuts for extra texture.
• Warm Spice: Add a teaspoon of cinnamon to the batter for a cozy, spiced citrus flavor.
• Chocolate Twist: Stir in mini chocolate chips or a swirl of cocoa powder to create a delicious chocolate-orange marble cake.

You may also enjoy these other cake recipes:

• Grandmama’s Coconut Cake With No-Fail Seven Minute Frosting
• Phenomenal Red Velvet Cupcakes
• Cherry Pineapple Dump Cake
• S’mores Poke Cake
• Pumpkin Praline Cake With Cream Cheese Frosting