This is the best cake I have ever tasted. My mom gave me this recipe and I can’t make it often because I would weigh 500 pounds. I hope it lasts more than a day at your house!
Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter
Directions
Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in ¾ cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a saucepan over medium heat, cook ⅓ cup orange juice, sugar and butter for two minutes. Drizzle over cake.
Per Serving: 410 calories; 19.8 g total fat; 73 mg cholesterol; 443 mg sodium. 55 g carbohydrates; 4.2 g protein.
Review from Followers:
Delicious cake! Made this for a Labor Day party and everyone loved it. I didn’t have the lemon instant pudding mix, so I used vanilla instant pudding mix instead. I think next time I will use orange extract instead of the lemon for more of an orange flavor. I’m also going to try and make a glaze out of powdered sugar, orange juice, and orange extract. The glaze in this recipe was more of a syrup that soaked into the cake instead of a glaze. Delicious none the less, but I will change a few things next time. This cake was moist and yummy!
Fabulous – plus it’s so simple to make! You’d really never know it was a boxed cake – it’s that good! It’s very moist and bursting with orange flavor – what more could you ask for from such a simple recipe! I did use vanilla pudding mix vs. lemon 1 tsp of vanilla extract vs. lemon and to heighten the orange flavor added a 1 tsp. of orange extract and a Tbsp of orange zest. Other than that I wouldn’t change a thing! This cake is perfect when you don’t have time to make a scratch cake but want something that tastes like you did! It baked up perfectly and even though the recipe for the glaze could probably be cut in half it really does add to the cake. Once it was cooled I couldn’t resist drizzling some melted white chocolate over it for a bit of contrast and to take it over the top. Great recipe!
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