Orange Blossom Cake
Orange lovers, unite! This delightful cake recipe uses orange marmalade, orange juice and zest, and yellow cake mix. This is one easy cake recipe you're sure to make again and again because it will brighten up any dessert table. This bright, fresh, and cheerful recipe will please everyone at your next church potluck. One bite of this swoon-worthy cake and people may even start asking 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.
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!
Cooking Time50 min
- 1 orange
- 1 package super moist yellow cake mix
- 3 eggs
- 3/5 cup water
- 1/3 cup vegetable oil
- 1 cup orange marmalade
- 1 cup powdered sugar
For the Cake
- 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.
- 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).
- 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.
- 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.
For the Glaze
- Make the glaze when the cake is nearly cooled.
- 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.