Sunshine Orange Juice Bundt Cake (Easy Cake Mix Recipe!)

Introduction & Inspiration

Get ready to brighten your day with a slice of pure sunshine in cake form! This Orange Juice Bundt Cake is incredibly moist, tender, and absolutely bursting with vibrant, fresh orange flavor. We start with a simple white cake mix, then “doctor it up” beautifully with fresh orange juice, aromatic orange zest, rich sour cream, and melted butter. Baked in a classic Bundt pan and finished with a sweet, simple orange glaze, it’s an effortlessly elegant dessert.

My inspiration for this recipe comes from wanting an easy yet impressive cake that truly celebrates the wonderful flavor of fresh oranges. Using a cake mix as a base makes it accessible for everyone, while the additions of fresh juice, zest, and sour cream transform it into something much more special and homemade-tasting.

This cake is perfect for brunches, afternoon tea, potlucks, or anytime you want a cheerful, flavorful, and reliably moist cake without a lot of fuss. It smells incredible while baking and tastes even better! It is a perfect simple cake recipe.

Nostalgic Appeal / Comfort Factor

Bundt cakes hold a special nostalgic charm for many, often associated with family gatherings, neighborhood potlucks, coffee mornings, and classic home baking. Their distinctive shape is instantly recognizable and always feels a bit special. Orange-flavored cakes, with their bright and sunny disposition, also evoke comforting feelings and are universally loved.

This Orange Juice Bundt Cake combines the comforting familiarity of a simple cake with the uplifting, fresh flavor of orange. It’s the kind of unpretentious, satisfying dessert that feels like a warm hug from a simpler time, yet is always welcome.

It’s a cheerful, crowd-pleasing cake that delivers on both flavor and comforting nostalgia. A perfect cake to share with family.

Homemade Focus (Easy Assembly with Mixes)

This recipe beautifully blends convenience with homemade touches. We start with a standard white cake mix, a fantastic shortcut that guarantees a good base structure. The “homemade” magic comes from “doctoring” that mix with high-quality, fresh ingredients: real orange juice (from fresh oranges, as implied by needing zest), vibrant orange zest, rich sour cream, and melted butter.

Making the simple orange glaze from scratch with fresh orange juice and powdered sugar is another easy homemade step that adds significant flavor and visual appeal. Even though it starts with a mix, the thoughtful additions and preparation make it taste wonderfully homemade.

It celebrates how easily you can elevate a basic mix into something truly special and flavorful with just a few fresh ingredients and minimal extra effort. The perfect balance between easy and delicious.

Flavor Goal

The primary flavor goal is a bright, distinct, and natural orange flavor infused throughout an incredibly moist and tender cake crumb, complemented by a sweet orange glaze. The cake should have lovely notes from both the orange juice (providing moisture and overall orange taste) and the orange zest (providing intense aromatic citrus oils).

The sour cream and melted butter should contribute to a rich, tender, and very moist texture, characteristic of a well-doctored cake mix. The simple orange glaze should add a final burst of sweet orange flavor and a pretty finish.

The overall experience should be a sunny, cheerful cake that’s bursting with fresh orange flavor, incredibly moist, and perfectly sweet. A perfect balance between flavour and texture.

Ingredient Insights

For the Cake:

• White Cake Mix: The convenient base. Use a standard 15.25 oz size. (Yellow cake mix would also work).
• Orange Zest: Adds intense, fresh orange aroma and flavor. Zest one large orange before juicing it.
• Large Eggs (Room Temperature): Provide structure, richness, and binding. Room temperature helps them incorporate better into the batter.
• Orange Juice (Room Temperature): Provides the primary orange flavor and liquid for the cake. Freshly squeezed from about 3 large oranges is specified and highly recommended for the best taste. Room temperature ensures it mixes well.
• Salted Butter (Melted and Cooled Slightly): Adds richness, flavor, and moisture. Using salted butter can add a nice flavor depth, especially with sweet cakes. If using unsalted, a pinch more salt in the dry ingredients might be nice. Cooling slightly prevents cooking the eggs.
• Sour Cream (Room Temperature): Adds significant moisture and a slight tang, resulting in a very tender crumb. Full-fat recommended. Room temperature for smooth mixing.

For the Glaze:

• Confectioners Sugar (Powdered Sugar): Provides the sweetness and body for the simple glaze. Sifting is recommended if lumpy.  
• Orange Juice: Freshly squeezed is best. Used to thin the powdered sugar into a drizzly consistency and add orange flavor. Adjust amount for desired thickness.

Essential Equipment

• Bundt Pan (Standard 10-12 cup size): Crucial for the cake’s shape and even baking. Must be very well greased and floured (or sprayed with baking spray containing flour) to prevent sticking.
• Non-stick Spray (with flour preferably): For preparing the Bundt pan.
• Large Mixing Bowl: For the cake batter.
• Electric Mixer (Handheld or Stand Mixer): For mixing the cake batter thoroughly.
• Whisk (Optional): Could be used if mixing by hand after initial mixer stage.
• Rubber Spatula: For scraping the bowl and ensuring even mixing.
• Measuring Cups & Spoons:
• Small Bowl: For whisking the glaze.
• Wire Cooling Rack: Essential for cooling the Bundt cake.
• Zester or Microplane: For grating the orange zest.

Ingredients

(Based on 1x column)

Cake:

• ▢ 1 box (15.25 ounce) white cake mix
• ▢ 1 Tablespoon orange zest (from about 1 large orange)
• ▢ 3 large eggs, room temperature
• ▢ 1 cup orange juice, room temperature (freshly squeezed from about 3 large oranges recommended)
• ▢ ½ cup (1 stick) salted butter, melted and cooled slightly
• ▢ ½ cup sour cream, room temperature

Glaze:

• ▢ 2 cups confectioners sugar, sifted
• ▢ 2-3 Tablespoons orange juice (freshly squeezed recommended)

Step-by-Step Instructions

1. Prepare Oven and Bundt Pan:

• Preheat the oven to 350°F (175°C).
• Thoroughly grease and flour a standard Bundt pan (10-12 cup capacity). Ensure every nook and cranny is coated to prevent sticking. Alternatively, use a baking spray that contains flour. Set aside.

2. Start the Cake Batter:

• In a large mixing bowl, add the dry white cake mix.
• Add the 1 tablespoon of orange zest to the cake mix. Using an electric mixer (hand or stand mixer with paddle attachment) on low speed, beat the zest into the dry cake mix for about 30 seconds until the zest is distributed and fragrant.

3. Add Wet Ingredients:

• To the bowl with the cake mix and zest, add the room temperature eggs, room temperature orange juice, slightly cooled melted butter, and room temperature sour cream.
• Beat on low speed to combine, then increase to medium speed and beat for about 2 minutes, or until the batter is smooth and well combined. Scrape down the sides and bottom of the bowl with a rubber spatula as needed to ensure even mixing.

4. Bake the Cake:

• Pour the prepared batter into the well-greased and floured Bundt pan.
• Use a spatula or the back of a spoon to gently even out the top of the batter in the pan.
• Bake for 35-40 minutes, or until a wooden skewer or long cake tester inserted into the deepest part of the cake (near the center, avoiding the tube) comes out clean or with only a few dry crumbs attached.

5. Cool the Cake in Pan, then Invert:

• Once baked, remove the Bundt pan from the oven and place it on a wire cooling rack.
• Allow the cake to cool in the pan for 10 minutes. This is an important step for Bundt cakes to prevent them from breaking when unmolded.
• After 10 minutes, carefully invert the Bundt pan onto the wire cooling rack. If greased well, the cake should release easily. Let the cake cool completely on the rack before glazing (at least 1-2 hours).

6. Make the Orange Glaze:

• Once the cake is completely cool, prepare the glaze.
• In a small bowl, whisk together the sifted confectioners sugar and 2 tablespoons of orange juice until smooth and thick, but pourable.
• If the glaze is too thick, add more orange juice, just ½ teaspoon at a time, whisking until it reaches your desired drizzling consistency. If it becomes too thin, whisk in a bit more sifted powdered sugar.

7. Glaze the Cake and Serve:

• Ensure the Bundt cake is completely cool. Place it on a serving platter or keep it on the wire rack with parchment paper underneath to catch drips.
• Drizzle the prepared orange glaze evenly over the top of the cooled cake, allowing it to drip down the sides.
• Let the glaze sit and set for about 10-15 minutes before slicing and serving.
• Slice and enjoy your delicious Sunshine Orange Juice Bundt Cake!

Troubleshooting

• Cake Sticking to Bundt Pan: Pan wasn’t greased and floured thoroughly enough. Every crevice needs attention! Cooling in pan for exactly 10-15 minutes helps release. Use baking spray with flour.
• Cake Dry: Overbaked. Bundt cakes can dry out if baked too long. Check for doneness at the lower end of the time range. Ensure accurate liquid measurements.
• Cake Dense: Overmixed the batter after adding the cake mix. Mix just until combined.
• Glaze Too Thin/Watery: Too much orange juice added. Whisk in more sifted powdered sugar.
• Glaze Too Thick: Not enough orange juice. Add tiny amounts of juice until drizzlable.
• Uneven Baking/Raw Center: Oven temperature might be off, or pan material (dark pans bake faster). Rotate pan halfway. Ensure cake tester comes out clean from thickest part.

Tips and Variations

• Grease Bundt Pan METICULOUSLY: Use softened butter or shortening and get into every crevice, then flour well, or use a good quality baking spray with flour. This is the #1 key to Bundt cake success!
• Room Temperature Ingredients: Especially eggs, orange juice, and sour cream, for smooth, even batter incorporation.
• Don’t Overmix: Mix batter just until combined for the most tender crumb.
• Fresh Orange Juice & Zest: Makes a big difference in flavor compared to bottled juice or no zest.
• Cake Mix Flavors: Lemon cake mix or yellow cake mix would also work well as a base.
• Add Extracts: A 1/2 teaspoon of orange extract or almond extract to the cake batter can intensify flavor.
• Poppy Seeds: Fold 1-2 tablespoons of poppy seeds into the batter for a classic orange poppy seed cake.
• Nuts/Chips: Fold in 1/2 cup chopped pecans or white chocolate chips.
• Different Glaze: Make a cream cheese glaze, or add orange zest to the simple powdered sugar glaze.

Serving and Pairing Suggestions

• Serve at Room Temperature: Best for optimal cake texture and glaze.
• Bundt Slices: Beautiful on their own.
• Brunch or Coffee Cake: Perfect for morning or afternoon gatherings.
• With Tea or Coffee: Classic accompaniments.
• With Fresh Berries: Serve slices with a side of fresh strawberries, raspberries, or blueberries.
• Dollop of Cream: A spoonful of lightly sweetened whipped cream or Greek yogurt can be nice.

Nutritional Information

(Note: Estimated, per slice, assuming 12-16 slices from a standard Bundt cake. Sweet cake.)

• Calories: 300-400+
• Fat: 12-20g+
• Saturated Fat: 4-8g+ (higher if using full-fat sour cream and butter)
• Cholesterol: 50-70mg+
• Sodium: 250-350mg+ (Cake mixes can be high)
• Total Carbohydrates: 45-60g+
• Dietary Fiber: <1g
• Sugars: 30-45g+ (High sugar content)
• Protein: 3-5g+

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Recipe Summary and Q&A

Summary: This Sunshine Orange Juice Bundt Cake uses a white cake mix doctored with orange zest, room temperature eggs, room temperature orange juice, melted salted butter, and room temperature sour cream. The batter is baked in a well-greased and floured Bundt pan until a toothpick comes out clean. After cooling briefly in the pan, it’s inverted onto a rack to cool completely. A simple orange glaze made from confectioners sugar and orange juice is drizzled over the cooled cake.

Q&A:

• Q: Can I use a regular cake pan instead of a Bundt pan?
  • A: Yes, you could bake this in a 9×13 inch pan. Baking time would likely be similar or slightly less (start checking around 30 minutes). The texture might be slightly different as Bundt pans promote even baking from the center tube. You’d glaze the top as a sheet cake.
• Q: Why use room temperature ingredients for the cake batter?
  • A: Room temperature ingredients (especially eggs, buttermilk/sour cream, and sometimes butter if creaming) emulsify better, creating a smoother, more uniform batter. This can lead to a lighter texture and better rise in the final cake.  
• Q: My Bundt cake always sticks! Any extra tips?
  • A: Use a good quality non-stick Bundt pan. Grease every single crevice thoroughly with softened shortening (better than butter for non-stick at higher temps) or a baking spray that specifically contains flour. Then, dust with flour, tap out excess. Let the cake cool in the pan for exactly 10-15 minutes before inverting – too short and it might break, too long and sugars can solidify and stick.
• Q: Can I add fresh orange segments to the batter?
  • A: It’s not generally recommended for this type of cake mix based cake, as the extra moisture from fresh fruit segments could make the cake soggy or create dense spots. The zest and juice provide the orange flavor.