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Easy Orange Pound Cake

Easy Orange Pound Cake with a simple orange glaze is a crowd pleasing favorite that comes together with just 6 ingredients.

My grandmother made this orange pound cake several times recently and at every gathering everyone was raving about how good it was. I finally asked her for the recipe and she graciously shared it with me.

Once I read it through I realized why it’s her go to! It’s so easy to make with a minimum about of ingredients.

A slice of orange pound cake on a plate in front of the cake

How to make orange pound cake:

  1. In a stand mixer or in a large mixing bowl, beat yellow cake mix, vanilla instant pudding mix, oil, eggs, and orange juice for 2 minutes on medium speed until well blended.
  2. Bake in a greased and floured 10 inch bundt pan until center springs back to your touch.
  3. Cool right side up for 25 minutes before glazing.

Other variations:

For a delectably delicious lemon cake:

  • substitute lemon cake mix for the yellow cake mix and lemon pudding for the vanilla pudding
  • also substitute lemon juice for the orange juice in the glaze

 

How kids can help with this:

  • Children can help pour all the ingredients into a bowl or stand mixer
  • They can help turn on the stand mixer, hand mixer, or beat the mixture with a wooden spoon
  • They can help pour the cake mix into a prepared pan
  • Children can also help mix the glaze and pour it onto the cooled cake

Drizzle glazed Easy Orange Pound Cake

What kind of bundt pan can you use?

Although you can use any kind of bundt pan for this recipe, I think ones with more texture bring a lot to the table.

Using a decorative bundt cake pan seems to give it some extra pizazz without any extra effort. I love this (affiliate, see note above) rose bundt pan my grandma used that gives it that gorgeous tiered look! It’s the same one Carlee used in her Easy Banana Bundt Cake.

The really simple glaze is just drizzled on and the rose petals kind of collect the glaze in wonderful pools. It keeps beautifully so you can make it a day ahead of time to save yourself the trouble. Be aware you will not have leftovers if you have company over!

 

How to freeze bundt cake:

Tightly wrap the unfrosted bundt cake with a double layer of plastic wrap. Freeze for up to 2 months.

When you are ready to eat the bundt cake, remove the cake from the freezer and allow to thaw at room temperature for at least 6-8 hours, or overnight.

Glaze per recipe instructions.

 

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A slice of easy orange pound cake on a plate with drizzled icing on top

 

More easy cakes to make for a party:

Sprinkle Initial Cloud Cake

Apple Spice Poke Cake

Nutella Poke Cake

Banana Bundt Cake

 

Easy Orange Pound Cake

A slice of orange pound cake on a plate in front of the cake

Easy Orange Pound Cake

This Easy Orange Pound Cake with a simple orange glaze is a crowd pleasing favorite that comes together with just 6 ingredients.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 694kcal
Author: Jade Jones

Ingredients

Cake:

  • 1 pkg yellow cake mix
  • 4 oz instant vanilla pudding mix pkg
  • 1/2 cup oil
  • 4 eggs
  • 1 cup orange juice

Icing:

  • 1 cup powdered sugar
  • 2 Tbsp orange juice

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt cake pan. Set aside.
  • Using a stand mixer or hand mixer, beat cake mix, pudding mix, oil, eggs, and 1 cup orange juice on medium speed for about 2 minutes until smooth.
  • Pour batter into your prepared cake pan and bake for 45-55 minutes until center springs back.
  • Cool right side up for about 25 minutes before glazing.
  • For glaze: combine powdered sugar and 2 Tbsp orange juice until smooth. Drizzle over the cooled cake.

Notes

For a delectably delicious lemon cake:
  • substitute lemon cake mix for the yellow cake mix and lemon pudding for the vanilla pudding
  • also substitute lemon juice for the orange juice in the glaze

Nutrition

Calories: 694kcal | Carbohydrates: 113g | Protein: 7g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 789mg | Potassium: 174mg | Fiber: 1g | Sugar: 75g | Vitamin A: 250IU | Vitamin C: 23.5mg | Calcium: 203mg | Iron: 2.4mg
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3 Comments

  1. What a great recipe! I will definitely have to try this one ASAP! And don’t you love that pan? It really makes a cake feel special without a lot of work!

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