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!