COUNTY FAIR ORANGE CAKE

County Fair Orange Cake image

Provided by Martina McBride

Categories dessert

Time 2h30m

Yield 16 servings

Number Of Ingredients 13

Nonstick cooking spray
All-purpose flour
1 (15.25-ounce) package yellow cake mix
1 (3.5-ounce) package lemon instant pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
4 large eggs
2 teaspoons lemon zest
Orange Glaze (recipe follows)
1/2 cup sugar
1/3 cup orange juice
1/4 cup butter
1 teaspoon orange zest plus more for garnishing

Steps:

Preheat the oven to 350 degrees F. Spray a 10-inch Bundt pan with nonstick cooking spray and lightly dust with all-purpose flour.
Stir the cake and pudding mixes in a large bowl. Add the orange juice, oil, eggs and zest; beat on low with a mixer at low speed to combine. Scrape down sides. Beat at medium for 4 minutes.
Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Pour warm Orange Glaze over the cake. Garnish with more orange zest for serving.
For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest.
Tip: You can also make this in 2 (9-x-5-inch) loaf pans. Bake for the same amount of time.