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Orange Blossom Cake

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(6 Votes)

6 Comments

Orange Blossom Cake

Orange lovers, unite! The perfect orange cake for your next special occasion uses orange marmalade, orange juice and zest, and Betty Crocker's SuperMoist yellow cake mix. This is one easy cake recipe you're sure to make again and again. Desserts that use citrus are always bright, fresh, and cheerful, and this recipe is no exception. The men and women at your church potluck are sure to swoon over this cake, and may even ask you for the recipe. If you want to add some extra flair to the presentation of this cake, slice up some oranges and place them on top of the glaze.

Serves: 16

Cooking Time: 50 min

Ingredients
  • 1 orange
  • 1 package super moist yellow cake mix
  • 3 eggs
  • 3/5 cup water
  • 1/3 cup cup vegetable oil
  • 1 cup orange marmalade
  • 1 cup powdered sugar

When you're in the mood for orange-flavored desserts, nothing else will do. Check out the rest of our orange dessert recipes right here!


 

Instructions

CAKE

  1. Preheat oven to 350 degrees F. Use baking spray with flour to coat a bundt pan, especially in the ridges. Wipe out any excess that may pool in the bottom of the pan.
     
  2. Use a fine zester tool to remove zest from the orange – you will need 3 teaspoons total, divided. Then squeeze the orange to obtain 2 – 3 tablespoons juice needed for the glaze. (see note).
     
  3. In an electric mixer, prepare the cake mix by blending the eggs, water, oil and marmalade with the dry mix for 30 seconds on low. Add 2 teaspoons of the reserved zest and beat on medium for 2 minutes. Spoon evenly into the bundt pan and bake for 45-50 minutes or until the center of the cake tests done when a toothpick is inserted into it. 
     
  4. Cool cake on a wire rack for 5 minutes, gently push it away from the sides of the pan then invert it onto a serving plate to cool completely.

 

GLAZE

  1. Make the glaze when the cake is nearly cooled.
     
  2. In a small bowl, combine the powdered sugar, the remaining 1 teaspoon orange zest and then stir in 2 tablespoons of the orange juice, adding more until the glaze is a thick yet still runny consistency. Pour over the top of the cake and allow to cool until ready to serve.
Notes

Zest and juice the entire orange, even if you do not need all of it. Place any excess on a piece of foil in a thin layer and wrap tightly. Place into the freezer until you need it later. Any excess orange juice can also be saved for later by putting it into an ice cube tray and freezing – each cube holds about 1 tablespoon so you will know how much you have for another recipe.


There are more easy cakes like this one!  Find more ideas in this collection of 24 Effortless Recipes with Cake Mix!


 

 

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Sara R has it right - chocolate icing would be another lovely finish to this cake! Not that I'm complaining about the orange icing in any way. I seldom think to use cake mixes in my baking, since I typically bake from scratch, but with all the little tweaks made, this recipe really takes a boxed mix to a whole other level. Delightfully moist and flavorful, I ate a piece in place of lunch!

This was delicious! I'm one of those people who likes chocolate and orange together, so this would be even better with a chocolate icing. The cake itself was soft and moist.

I thought this cake was great, and I'm not always a fan of orange desserts! The citrus icing had a refreshing flavor. I'd make maybe a little more icing next time to put it all over the top of the cake. Otherwise this recipe was spot on!

I made this cake last week and was one of the best cakes I have ever made, so moist. I know it said to only add 1 cup of water which should have been less than the directions on the box. I went ahead and added the one cup and it turned out perfect. Maybe next time I will just add 1/2 cup. I have my second one in the oven now as we are having company and I want to serve this. The only thing I did different was I doubled the amount of "icing".

The directions on the cake box call for one cup of water, so I reduced it to half a cup before adding the marmalade. Baked it in an angel food pan instead of a bundt. It was delicious. Definitely a keeper!

I made this for a July 4th picnic; everyone raved over it and asked for the recipe. Easy and delicious ! Will definately make again.

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