A long time ago, I made an orange juice cake and remembered it as being so moist and delicious. Fast forward a few years and that recipe kind of got lost in the shuffle until I received a new Bundt pan for Christmas. My uncle mentioned an orange juice cake and bells started going off in my head so I knew that I had to make one again.
I couldn’t find my old recipe so off to the world wide web I went in search for one. Of course, Christy at Southern Plate had a recipe on her site and it was just as I remembered it. The method of piercing the cake and pouring the sauce over it while it is still in the pan makes it so good.
For the cake:
1 box yellow cake mix
1 small box instant vanilla pudding mix
1/2 cup vegetable oil
1 cup orange juice (I used Florida’s Natural. The cheap brands give this cake an odd flavor.)
1 cup chopped pecans, toasted
For the glaze:
1 cup granulated sugar
1 stick unsalted butter
1/4 orange juice (Name brand again.)
Preheat the oven to 350 degrees and prepare a Bundt pan. Mix all of the cake ingredients together and stir until smooth. Pour in the Bundt pan and bake for 35-45 minutes or until a knife comes out clean.
Put the glaze ingredients in a medium sauce pan and cook over medium/high heat for 4 to 5 minutes, stirring constantly.
While the cake is still in the pan, poke several holes into the cake with a knife and pour the glaze over it. Then let the cake cool for 10 minutes before removing it from the pan to cool. The sauce should soak into the cake completely in that 10 minutes. If it hasn’t, just wait another 5 minutes or so before turning out the cake.