Best Orange Juice Cake Southern Bite Recipes

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PINEAPPLE JUICE CAKE



Pineapple Juice Cake image

Provided by Stacey Little | Southern Bite

Categories     Dessert

Time 55m

Number Of Ingredients 7

1 (15.25-ounce) box yellow or butter cake mix* ((I prefer Betty Crocker or Pillsbury - See my note below))
3/4 cup vegetable oil
3/4 cup pineapple juice
4 large eggs
2 cups powdered sugar
3/4 cup pineapple juice
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
  • Use an electric mixer to combine the cake mix, vegetable oil, pineapple juice, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start to cool in the pan while you make the glaze.
  • In a small sauce pan, combine the powdered sugar, pineapple juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
  • Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.

ORANGE JUICE CAKE



Orange Juice Cake image

This cake is similar to a rum cake, but you substitute orange juice for rum.

Provided by Debbie Rowe

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 12

Number Of Ingredients 8

1 (3.5 ounce) package instant vanilla pudding mix
1 (18.25 ounce) package yellow cake mix
4 eggs
½ cup vegetable oil
1 cup cold water
½ cup butter
¾ cup white sugar
¾ cup orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
  • Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
  • Bake for 30 minutes, or until knife inserted in cake comes out clean.
  • Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 55.5 g, Cholesterol 83.2 mg, Fat 23.6 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 479.3 mg, Sugar 38.7 g

ORANGE JUICE CAKE



Orange Juice Cake image

Extra moist and delicious yellow cake is given a little Vitamin C boost thanks to orange juice.

Provided by Stacey Little

Categories     Breakfast

Time 1h

Yield 8

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) lemon instant pudding and pie filling mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
2 cups powdered sugar
2 tablespoons butter, melted
3/4 cup orange juice

Steps:

  • Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan.
  • In large bowl, beat cake mix, dry pudding mix, oil, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
  • Bake 38 to 40 minutes or until toothpick inserted in center comes out clean.
  • Meanwhile, in medium bowl, mix powdered sugar, melted butter and orange juice until powdered sugar dissolves.
  • Poke holes in hot cake with skewer or fork. Pour orange juice mixture over hot cake. Cool in pan 15 to 20 minutes, then turn cake and pan upside down onto serving platter; remove pan.

Nutrition Facts : Calories 620, Carbohydrate 88 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 65 g, TransFat 0 g

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