Recipe

Orange Cake With Cake Mix

A sunny, soft orange cake made with cake mix, fresh zest, and an easy orange glaze that soaks in and makes every bite pop.

By Matt Campbell

•

4.8

A golden orange Bundt cake on a white cake stand with glossy orange glaze dripping down the sides, sliced to show a moist crumb, on a warm-toned kitchen counter

Jump to Recipe

If you want an orange cake that tastes like you actually did the most, but your secret weapon is a boxed mix, you are in exactly the right kitchen. This one is bright and citrusy, with that cozy, buttery cake vibe and a glaze that hits like a little orange candy shell in the best way.

The trick is simple: we let the cake mix do the heavy lifting, then we build real flavor with fresh orange zest, a splash of juice, and a couple of small upgrades that make the crumb tender instead of “boxy.” This is the kind of cake you can bring to a potluck, set on the counter for snacking, or slice up after dinner when you want something sweet but not too heavy.

Fresh oranges, a microplane, and a glass mixing bowl with orange zest on a clean kitchen counter

Why It Works

Big orange flavor without weird extracts. Fresh zest perfumes the batter and the glaze so it tastes like actual citrus, not orange candy.
Moist, tender crumb. Sour cream and a little extra fat help the cake stay soft for days.
Glaze that soaks and shines. Brush on a thinner layer first so it sinks in, then finish with a thicker drizzle for that bakery look.
Flexible pan options. Bundt, 9x13, or layer cakes all work with small timing tweaks.

Pairs Well With

Storage Tips

Room temperature: Keep the cake tightly covered for up to 3 days. If your kitchen is very warm or humid, move it to the fridge so the glaze stays in good shape.

Refrigerator: For longer storage, refrigerate covered for up to 5 days. Let slices sit out 20 to 30 minutes before eating so the crumb softens back up.

Freezer: Freeze individual slices (my favorite move) wrapped in plastic wrap, then sealed in a freezer bag for up to 2 months. Thaw at room temp still wrapped to prevent condensation from making the glaze sticky.

Individually wrapped slices of orange cake being placed into a freezer bag on a kitchen counter

Common Questions

Can I use orange juice instead of water in cake mix?

Yes. Replacing the water with orange juice boosts flavor, but it can make the cake a touch more tangy and slightly denser. I like a blend: mostly orange juice plus a small amount of water if needed. In this recipe, we go straight orange juice and balance it with sour cream for tenderness.

Do I need orange extract?

Nope. Zest is the MVP. If you want an extra punch, you can add 1/4 teaspoon orange extract, but keep it light. Too much gets perfumey fast.

What cake mix is best for orange cake?

Yellow or vanilla cake mix gives the most classic orange cake flavor. White cake mix works too and tastes a little lighter. Avoid lemon mix unless you want “citrus swirl” vibes.

Can I make it in a 9x13 pan instead of a Bundt?

Absolutely. A 9x13 is the low-drama choice. Bake at the same temperature, but start checking around 32 minutes and expect a total bake time closer to 32 to 40 minutes, depending on your pan and oven. Look for a golden top and a toothpick that comes out with a few moist crumbs.

How do I keep a Bundt cake from sticking?

Grease like you mean it: use a baking spray with flour or brush on softened butter, then dust with flour, getting into every ridge. Let the cake cool 10 to 15 minutes, then flip. Too hot and it tears, too cool and it clings.

Will this batter overflow my Bundt pan?

It can, depending on the shape and true capacity of your 12-cup pan. A good rule: fill the pan only 2/3 to 3/4 full. If you have extra batter, bake it as a few cupcakes or a small loaf alongside the cake.

A greased Bundt pan being dusted with flour, with flour visible in the grooves

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-cup Bundt pan (or 9x13 pan)
Large mixing bowl
Whisk or hand mixer
Microplane or fine grater (for zest)
Measuring cups and spoons
Cooling rack
Skewer or toothpick (for poking)

I love recipes like this because they feel like real life. You want something that tastes special, but you also do not want to turn your kitchen into a science fair. Orange cake is one of those desserts that instantly feels upbeat. The smell of zest hitting sugar is basically a mood reset.

This is my “friend is coming over in an hour” cake. Box mix for the structure, fresh oranges for the personality, and a glaze that makes it look like you planned ahead. Spoiler: you did not have to.

Orange Cake With Cake Mix

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 12

Ingredients

Cake

1 box (15.25 oz) yellow cake mix
1 cup orange juice (fresh or bottled)
1/2 cup neutral oil (canola or avocado)
4 large eggs, room temperature
1 cup sour cream
2 tablespoons finely grated orange zest (from 2 large oranges)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Orange glaze

1 1/2 cups powdered sugar
3 to 4 tablespoons orange juice
1 teaspoon orange zest
Pinch of salt
Optional: 1 tablespoon melted butter (for a slightly richer glaze)

Instructions

Heat the oven. Preheat to 350°F. Place a rack in the center.
Prep the pan. Grease a 12-cup Bundt pan very well, then flour it and tap out excess. (Or spray with baking spray that contains flour.)
Quick safety check: This batter is generous. Plan to fill your Bundt pan only 2/3 to 3/4 full. If you have extra, bake a few cupcakes.
Zest first. In a large bowl, rub the orange zest into the cake mix with your fingertips for 20 to 30 seconds. This wakes up the oils and makes the cake smell incredible. If the zest clumps, just pinch and break it up with your fingers.
Mix the batter. Add orange juice, oil, eggs, sour cream, vanilla, and salt. Whisk or mix on medium speed for about 2 minutes, scraping the bowl once, until smooth and thick.
Bake. Pour batter into the prepared Bundt pan and smooth the top. Bake for 38 to 45 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
Cool, then flip. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and let cool completely.
Make the glaze. In a small bowl, whisk powdered sugar, 3 tablespoons orange juice, zest, salt, and optional melted butter. Add more juice 1 teaspoon at a time until it is thick but pourable.
Want the soak plus the pretty drizzle? You can do it in one bowl: spoon about 1/3 of the glaze into a second small bowl and thin that portion with 1 to 2 teaspoons extra juice for brushing. Keep the remaining glaze thicker for drizzling.
Glaze like a pro. Once the cake is cool, move it to a serving plate with the ridged side up (pretty side up). Use a skewer to poke the top surface (the ridged side you will be glazing). Brush on the thinner glaze first so it sinks in. Wait 5 minutes, then drizzle the thicker glaze over the top and let it drip down the sides.
Set and slice. Let the glaze set for 10 to 15 minutes, then slice and serve. Taste as you go, and yes, the end piece counts as quality control.