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 .
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 )
- Sugar
- Eggs
Tips for the Perfect Orange Bundt Cake
- The Cake Mix Secret: Many modern cake mixes have shrunk in size. To keep this old-fashioned recipe from sinking in the middle, I recommend adding an extra 1/2 cup of dry mix from a second box.
- Prevent the Stick: Bundt pans can be finicky. Use a good cooking spray, or better yet, grease and flour every nook and cranny of that fluted mold so your cake slides out like a dream.
- Nectar Substitutions: Can’t find apricot nectar? Mango nectar is a fantastic backup. If you’re feeling adventurous, try strawberry banana nectar with a strawberry cake mix for a fun twist!
- Glaze Consistency: Add your milk to the powdered sugar one tablespoon at a time. You want it thick enough to slowly drizzle down the sides without running right off the cake.
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 . 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
Ingredients
- 1 box orange supreme cake mix see note
- 1 cup apricot nectar
- 1/4 cup oil
- 1/2 cup sugar
- 4 eggs
Instructions
- Place all cake ingredients in a bowl and mix with an electric mixer until smooth.
- Pour into a well-greased Bundt pan.
- Bake at 325°F for 1 hour. Cool in the pan for 10 minutes before flipping onto a rack.
- Whisk glaze ingredients together until they reach a thick, glue-like consistency.
- Drizzle over the cooled cake and serve.
Just made the orange cake and it sank in the middle. Must have done something wrong. Sure smells good and I’m sure it will taste good.
Judy, mine did too…but I forgot to put in the oil!
I like to use the Coconut Supreme Cake mix and use coconut milk in place of the water. I make it in a 13×9 pan. After I take cake from oven and it is still warm, I poke holes in it and top with a confectioner’s glaze flavored with coconut flavoring. So good while it’s still warm.
I love ur cake pan, Christy! So cute! 🙂
Christy, I just made your Grandma’s Orange Supreme Cake. I had planned on taking it to a get together tomorrow night – but I don’t think it’s going to last that long. I have to make another one in the morning. It smelled so good when it was baking and tastes even better.
LOL, that does seem to be a problem with that cake Sandy. It happens here all the time.
I”m so glad you told about where we could get that beautiful bundt pan because as soon as I saw it in the picture I knew I was going to ask you. That aqua is my grandma’s and my favorite color!
I just baked Aunt Sue’s Orange Juice cake that you featured recently so I think I’ll wait a week or two before making another orange cake, but it’s definitely going to come up in the rotation! Sounds great!
Made this yesterday and loved each bite! So moist and tender. Also saw the strawberry/banana nectar and that has me itching to make the strawberry cake next. Thanks for a quick, delicious cake recipe that will stand out.
Have made one like this only using lemon cake mix, the apricot nectar and pudding like the Orange Juice Cake calls for. The best “bundt” cake pan I’ve ever used is my silicone bundt pan. Everything comes out perfect and browned each time. I too like others would put some zest in the cake or the glaze. When making the glaze the orange juice would be tastier in my opinion than using the milk. Experiment and make it your own.