Easy Orange Cake Recipe With Glaze

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This quick and easy orange cake recipe with glaze is the perfect summer cake! Every bite is moist, flavorful, and fruity.

Fork breaking off a piece of orange cake.

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 in 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 😉. You won’t be disappointed!

Labeled ingredients for easy orange cake recipe.

Recipe Ingredients

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

Place all ingredients in a mixing bowl.

Place all ingredients in a mixing bowl. Mix up with an electric mixer until well combined and smooth.

Grease bundt pan with cooking spray.

Using cooking spray, grease a bundt cake pan. If you have a bundt pan that tends to stick, you might want to grease and flour it instead.

Pour cake batter into bundt pan.

Pour the cake batter into the bundt cake pan.

Of course, this is called a “fluted mold” because the term “bundt pan” is trademarked but I’m just gonna call it a bundt pan because I feel like walking on the wild side today.

Baked orange cake.

Bake at 325 for one hour. Allow to cool for 10 minutes in the cake pan before turning out to cool completely.

Now, if you want we can make a glaze for it.

Glazes are super simple to make so let’s just whip up a confectioner’s sugar glaze real quick because it will make our final picture prettier.

How to make an easy glaze for this orange cake recipe

Add sugar and butter to mixing bowl.

Place about a cup of confectioner’s sugar in a small bowl. Add in two tablespoons of softened butter (or margarine).

Add milk to glaze ingredients in mixing bowl.

Add in a tablespoon of milk.

Mix glaze ingredients together with fork.

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.

No worries though! If it gets too thin, just add more confectioner’s sugar.

You should also add a teaspoon of vanilla extract or butter flavoring too.

Perfect cake glaze.

This is the consistency I want. It is like school glue and will go over the cake really well.

Drizzle glaze over orange cake.

Drizzle that over your cooled orange pound cake and serve with decorative orange slices or a sprinkling of fresh orange zest.

Slice of orange cake.

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

Storage

  • 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, if desired.

Recipe Notes

  • Wondering where to find this particular cake mix? Duncan Hines has an entire line of supreme cake mixes but not all grocery stores carry them. You can look at Walmart, Kroger’s, or your local grocery. I would check online first to see if they have it in stock.
  • Speaking of… Duncan Hines has changed the size of their cake mix packages considerably and unfortunately, this has affected many old-fashioned recipes that relied on them. I have heard of more than one of these cakes sinking in the middle as a result. I tested several remedies to this and found that if I purchased an extra box of cake mix and added an additional 1/2 cup of mix to this recipe, it works as it did before. I save the rest of that cake mix in a zipper seal bag, put it back down in the box, and store it in my closet for the next time I want to make one of these cakes. 
  • If you’re also wondering where to find fruit nectars in the grocery store, they’re commonly found in the fruit juice aisle.
  • Once I couldn’t find apricot nectar so I used mango nectar. If you see strawberry banana nectar, try getting the strawberry supreme cake mix for another twist!
  • For an orange-flavored glaze, substitute the milk for a tablespoon of fresh orange juice. You could also add orange extract instead of vanilla extract.
  • My top cake-baking tips: bake it in the middle of your oven, use room temperature ingredients, and insert a toothpick in the center to check if it’s cooked (it will come out clean).

Slices of orange cake.

Recipe Variations

  • If you don’t want to bake this orange cake recipe in a bundt pan, here are some other options:
    • Two 8×4 loaf pans. Bake for 40 to 50 minutes instead.
    • 24 muffins. Bake for 20 to 25 minutes.
    • Two 8 or 9-inch round cake pans for a layered orange cake. Bake each cake layer for 25 to 30 minutes.
  • Here are some other variations to add to your orange cake recipe:
    • A cup of dried cranberries to make a cranberry orange cake. You could also decorate with our sugared cranberries.
    • A teaspoon of cinnamon
    • A cup of finely chopped walnuts or almonds.
    • Mini chocolate chips or a tablespoon of cocoa powder to make a marble chocolate orange 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

Yellow Cake with Old-Fashioned Peanut Butter Icing

Pumpkin Praline Cake With Cream Cheese Frosting

Easy Orange Cake Recipe

Easy Orange Cake Recipe

This quick and easy orange cake recipe with glaze is the perfect summer cake! Every bite is moist, flavorful, and fruity.
Prep Time: 15 minutes
Cook Time: 40 minutes
5 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: cake, orange
Servings: 4
Calories: 567kcal

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 ingredients into a large mixing bowl. Mix with an electric mixer until thoroughly combined and smooth. Pour into a greased bundt pan and bake at 325 for one hour.
    1 box orange supreme cake mix, 1 cup apricot nectar, 1/4 cup oil, 1/2 cup sugar, 4 eggs
  • Allow to cool in the pan for at least 10 minutes and then turn out. Let cool completely before serving.
  • Glaze, if desired.

Notes

  • Duncan Hines has changed the size of their cake mix packages considerably and unfortunately, this has affected many old-fashioned recipes that relied on them. I have heard of more than one of these cakes sinking in the middle as a result. I tested several remedies to this and found that if I purchased an extra box of cake mix and added an additional 1/2 cup of mix to this recipe, it works as it did before. I save the rest of that cake mix in a zipper seal bag, put it back down in the box, and store it in my closet for the next time I want to make one of these cakes. 
  • I couldn't find apricot nectar so I used mango nectar. If you see strawberry banana nectar, try getting the strawberry supreme cake mix for another twist!

Nutrition

Calories: 567kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

 

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109 Comments

  1. Christy — just wondering if you knew when your cooking with Paula Deen segment will air — or have I missed it?

  2. I also grew up with the lemon version. In fact, I think my mom grew up with it also. The recipe used to be on the Duncan Hines Lemon Supreme box, but not anymore. You have to go on-line to find it. It took the cake mix and instant lemon pudding, eggs, oil, etc. The glaze was only confectioner’s sugar and lemon juice. Very tart and yummy. Great for summer cook-outs.

  3. Update: My first cake was delicious, but a little too dry. Perhaps my pan is more shallow than Christy’s, but 45 min. of cooking instead of an hour made the second cake more moist. I used Nectar with the first cake, but couldn’t go to the store before I made the second and was out of nectar. I had some large navel oranges. I zested one and then put the pulp in the blender and liquified it. Then added the zest and a little orange juice to make up 1 cup. Cake turned out great.
    On where to find nectar, it is in the Mexican food area of my kroger here in TX. Last year when I was taking care of my dad in TN after his stroke, they wanted me to give him nectar because it would be easier to swallow than juice since it is thicker. I found it in Kroger’s in TN, but it was cheaper and sold in bottles not just cans at Publix. We don’t have Publix here in TX though.

  4. I stopped by to see what you’re cooking up this week and lawsie mercy if you didn’t tempt me. The good Lord knows I don’t need any sweets right now but I’m surrounded by bunches of people who do, so this one is on the list to do. Thanks sweet friend!

    P.S. Wish someone’s grandma was selling homemade sausage biscuits when I used to work. I may have made it to work on time!

  5. Going to make this orange version for our finger foods for graduates tomorrow night @ church. Wondering how banana cake would be with pineapple nectar and mix some coconut milk in the glaze?!?

        1. Hey Kim! if you are talking about it sinking in the middle, that means it hasn’t fully cooked as the middle cooks last. I would let it cook for five to ten minutes longer and when you get ready to take it out of the oven, just halfway pull it out and watch to see if the middle starts to sink any – or stick a toothpick in. If the toothpick comes out gummy, put it right back in for a few more minutes. If it comes out clean, it’s done and won’t sink in the center.

          Another great help is to get an oven thermometer on the gadget aisle at the grocery store or wal mart. It hangs in your oven and tells you what temperature it is. Over the years the temperature in our ovens gets a little off (very easy to happy) and we may think we are cooking something at 350 but we are actually cooking it at 325 or 330 or such. I check my oven temperature every year and if it is ever off I kinda keep this in the back of my head when baking things and adjust the time accordingly.

          But my main point is that if it sinks in the middle, it isn’t fully cooked. It takes me a while to get around to the main point. 🙂 Hope this helps!

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