This orange bundt cake recipe is bursting with orange flavor and covered in an addictive orange glaze. It’s easy to throw together and a guaranteed crowd-pleaser!
Hello there! How was your long weekend?! I really wanted to get you this orange bundt cake recipe before Labor Day because I KNOW it would be a hit at your Labor Day events, buuuut then life happened and it didn’t quite work out. But all is not lost because this amazingly delicious cake will still be a hit at your next dinner party, or brunch, or any other excuse you find to make the recipe. Here’s the story:
My mom has been making this orange bundt cake for years, and it’s definitely my go-to cake for any occasion because it’s super easy and everybody ALWAYS loves it. So when my sister and I made plans to go to lunch with my Aunt and Uncle, I immediately thought of throwing together an orange bundt cake and inviting everybody over for dessert after the restaurant.
So I ran around my kitchen checking for the cake ingredients, and I already had all the ingredients I needed to make it (Don’t you just feel like you completely rule at life when that happens?). I made the cake like I had at least a dozen times and followed my steps for a perfect bundt that slides out of the pan every time. Quick recap: Start with a high quality non-stick bundt pan (I use this one). Use baking spray with flour to grease pan. Invert the cake onto a plate 10 minutes after it comes out of the oven.
I took the orange bundt cake out of the oven, set my timer for 10 minutes (again, I always follow my steps so it slides out of the pan), pulled out my favorite cake stand to flip it onto, flipped it, and OH NO. I didn’t hear it plop down onto the cake stand. It’s stuck? That never happens to me…let me try again…? Yes, my bundt cake stuck.
Now I’m not trying to be arrogant or anything but my bundt cakes really never stick so this was the last thing I expected to happen. That happens to people in my Facebook feed—not me. My cakes always slide out beautifully because I always FOLLOW. MY. STEPS. What is wrong with the world?
So after I got over the shock of this completely unexpected event, I managed to get the stuck half of the cake out of the pan. So yes, my cake was now in 2 pieces. And I found the culprit—a small area on the inside wall of the bundt pan that didn’t get sprayed with cooking spray. I felt like it was staring at me and pointing and laughing.
I immediately called out to my husband in dismay about how the cake is ruined and my life is ruined and I’m just gonna go in my room and run away from the world. And all he kept saying is that it’s really not so bad and there must be a way I can salvage it (Men. Always trying to look for practical solutions but I just want to whine and cry right now thank you very much). Clearly I was not listening to him and was on the verge of tears. Why is this so traumatic? That’s a good question, and obviously I don’t have a good answer. Wanting to make a cake that nobody is even expecting and then it comes out all broken and messed up is clearly a VERY trying time. I promise you I had kicked open the trash can and was ready to dump it in, and my poor hubby was calmly telling me that that’s the most ridiculous thing he’s ever heard.
And while we’re being all open and honest here: this happens to me ALL. THE. TIME. I cannot tell you how many times I’ve baked something, it didn’t come out perfectly, and I was TOTALLY CONVINCED that it’s ruined and disgusting and terrible and I’m a millisecond away from dumping it in the trash, and then my roommate or husband or whoever is around tells me that it’s really not that bad and I should still serve it. And then I go on to serve it and get rave reviews. I’m telling you, this exact sequence of events has happened more times that I am comfortable admitting to you.
So here’s what I learned if this happens to you: DON’T throw it in the trash (maybe that’s just a personal problem), and DON’T automatically assume that you need to make it into a trifle or something else crumbled up. Yes, that’s a very good hack and definitely a good idea, but you don’t have to resort to that immediately after seeing your precious cake break. Get it out of the pan and put it together as much as you can. Then assess the situation and see if some powdered sugar and strategically placed fruits can help you. You see that orange slice in the picture? Yeah that is very strategically placed if you catch my drift. And powdered sugar? Definitely covers up the imperfections.
You can also leave it in the kitchen and serve it in slices, so nobody ever sees the imperfect cake. Often times it’s only broken in a few spots, so cut slices from the intact areas and nobody will ever know.
And what I reallyyy learned is to reallyyyyyyyy make sure that every inch of the bundt pan is sprayed with baking spray. It is DEFINITELY worth the extra 60 seconds to run over your spray with a piece of parchment paper and make sure that every inch is covered.
Besides lessons learned for next time, this story has a happy ending. My family LOVED the cake and relished in every bite of the delicate orange-flavored crumb made even more delicious with a sticky sweet orange glaze that soaks into all the nooks and crannies. If only they knew the chaos that happened approximately 3 hours before…
I’m wishing you a lifetime of always-perfect bundt cakes—and the sanity to actually problem solve if a mistake happens. Enjoy!
- 1 package yellow cake mix
- 1 small package lemon instant pudding
- ¾ cup orange juice
- ½ cup vegetable oil
- 4 eggs
- 1 tsp lemon extract
- ⅓ cup orange juice
- ⅔ cup sugar
- ¼ cup oil
- Preheat oven to 325 degrees. Grease a bundt pan with baking spray with flour and set aside.
- Combine cake ingredients and mix with an electric hand mixer until smooth and combined, about 2 minutes. Pour into greased bundt pan and bake for 55 minutes.
- Make the glaze 10 minutes before the cake is done. Melt glaze ingredients in a small sauce pan. When the cake comes out of the oven, poke holes in the cake with a toothpick and pour glaze over hot cake.
- Wait 10 minutes for cake to cool in pan and invert onto cake stand. Enjoy!