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Serves 16
Prep time: 10 minutes
Baking time: 47 minutes
Assembly time: 5 minutes
Cake:
Vegetable oil spray for misting pan, plus flour for dusting pan
1 package (18.25 ounce) yellow cake mix with pudding
1 cup fresh orange juice (or from the carton)
1/2 cup vegetable oil (I use canola because it's flavorless)
1/4 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
Glaze:
1 cup confectioner's sugar
3 tablespoons fresh orange juice (from about one medium orange)
1 teaspoon fresh orange zest (from one medium orange)
1. Preheat oven to 350°. Lightly mist a 12-cup Bundt pan with vegetable spray. Dust with flour, shaking out the excess.
2. Place the cake mix, juice, oil, eggs, sugar, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute, then scrape the sides of the bowl with a spatula. Increase the speed to medium and beat for another two minutes, until thick and well blended. Pour batter into the pan and place in the oven.
3. Bake the cake until golden brown and just starts to pull away from the pan, 45 to 47 minutes. Let cool for 20 minutes, then invert on a cake plate to cool completely.
4. Prepare the glaze: combine the sugar, juice, and zest in a bowl and stir until smooth.
5. Pour glaze over the top of the cake. Let the glaze set before slicing.
The cake can be stored, covered, for up to a week. It can be frozen for up to six months.
This is a simple cake and is always eaten up at my family gatherings! The orange zest in the glaze makes the cake smell so good.
