This post is sponsored by Indian River Select Brand Juice through Fresh Press Media, however all opinions are entirely my own.
My grandmother has routinely made this Orange Juice Cake for Sunday dinners and pot luck dinners for most of my life. My tastebuds preferred chocolate in my youth; I didn’t understand why we didn’t have more chocolate cake or brownies, so this wasn’t always my dessert of choice. Now that I don’t make it to my grandparents for Sunday dinner very often, I find myself craving this cake; I might also blame my weird pregnancy aversion to chocolate. Today I thought I would share this family recipe for Orange Juice Cake made with Indian River Select Original Orange Juice.
My great grandmother was allergic to chocolate and my grandmother would try to make desserts that should could eat (otherwise Mamaw would just take a dose of Benadryl with the chocolate that she kept hidden). My grandmother would take this Orange Juice Cake to her house. If you were craving chocolate with it, you could also melt some dark chocolate to drizzle across the top of the cake when it is cool.
Orange Juice Cake Recipe
- 1 package yellow cake mix
- 1 package vanilla pudding (3.4 ounce size)
- ½ cup melted butter (cooled)
- 1 cup orange juice
- 4 large eggs
- ⅓ cup orange juice
- ¾ cup sugar
- ½ cup butter
- Optional 1 teaspoon fine grated orange zest
- Preheat the oven to 350F
- Grease the bundt pan
- Combine cake mix, pudding mix, eggs, melted butter and orange juice in a large mixing bowl.
- Mix ingredients until well combined
- Pour cake mix into the bundt pan and level
- Bake for 35-45 minutes (time varies slightly with bundt pans) or until toothpick comes out clean
- When the cake is about ready to come out of the oven, combine the glaze ingredients in a small sauce pan over medium heat
- Stir regularly and allow it to come to a rolling boil
- Pour hot glaze over the hot cake
- Allow it to soak for 10-20 minutes before removing the cake from the bundt pan
Tip: Do not allow the cake to cool completely before removing from the pan. I wait no more than 15 minutes before I put it on my cake plate. If you wait until it cools completely, it will stick.
I specifically used Indian River Select orange juice when I made the cake for this post because we love the fresh squeeze taste. It’s now available in many Food City stores across Kentucky, Virginia, Tennessee and Georgia. Indian River Select Brand Juice is available in three 59 ounce size varieties which include Valencia, Ruby Red Grapefruit Juice, and Original Orange Juice. If you really love grapefruit, you could substitute grapefruit juice for orange juice in this recipe. Indian River Select offers a “Loyal Customer List.” If you sign-up for the email list, they will send you monthly printable coupons worth up to $1 off Indian River Select Brand Juice.
You can eat this Orange Juice Cake while it’s still warm, but it’s really best cooled completely. Cooling allows the cake to soak up all the glaze. If you find that it’s too rich, serve it with whipped cream.