FLORIDA ORANGE CAKE
This recipe is a perfect showcase for our Florida oranges, with juice in the cake and marmalade in the frosting. Everyone comments on how moist the cake is.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cake mix, orange juice, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioners' sugar. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 361 calories, Fat 16g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 287mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
EASY ORANGE JUICE CAKE
Make and share this Easy Orange Juice Cake recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 45m
Yield 2 cakes
Number Of Ingredients 10
Steps:
- Sift flour, baking powder, salt and baking soda together 3 times.
- In a separate bowl, cream butter and orange rind together.
- Gradually add sugar, creaming together until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Then add flour mixture, alternating first with the milk; then with the orange juice, beating until smooth.
- Pour batter into 2 well greased 9 inch pans and bake for 25 minutes at 375 degrees Fahrenheit.
Nutrition Facts : Calories 1537.4, Fat 53.4, SaturatedFat 31.5, Cholesterol 336.7, Sodium 1604.4, Carbohydrate 245.3, Fiber 4.2, Sugar 133.5, Protein 22.7
ORANGE JUICE CAKE
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
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
ORANGE JUICE CAKE
This moist and delicious cake is perfect for just about any occasion. I hope you enjoy it as much as my family does.
Provided by Elaine
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Mix cake mix, pudding mix, eggs, oil, and orange juice together.
- Pour in a well-greased Bundt pan and bake for 35-40 minutes.
- For glaze, melt butter in a sauce pan and add sugar and orange juice and bring to a boil, stirring constantly.
- After removing cake from oven, pour glaze on cake and allow to set for 15 to 20 minutes, then invert onto plate.
Nutrition Facts : Calories 467.8, Fat 23.5, SaturatedFat 7.4, Cholesterol 83.2, Sodium 497.4, Carbohydrate 61.2, Fiber 0.5, Sugar 45.5, Protein 4.3
BOX MIX ORANGE JUICE CAKE
To be honest, I wasn't too excited about making this cake for the first time because I am NOT a fan of orange juice, I made this cake & it is out of this world! From my grandma, to me, to you. This is a unique cake to try!
Provided by tracyrhinehart
Categories Dessert
Time 1h15m
Yield 1 Cake, 6-9 serving(s)
Number Of Ingredients 10
Steps:
- HEAT OVEN TO 325.
- Spray Bundt Pan with non-stick spray (Canola Oil) then pour 1 cup of pecans in the pan.
- Mix cake mix, 4 eggs, 1/2 cup of vegetable oil, 1 cup of orange juice, 1 box of vanilla pudding & a splash of vanilla extract. Mix well with whisk. Pour mixture in pan over the pecans.
- Put into oven & cook for about 50 - 60 minutes.
- WHILE IT'S COOKIN' ! MAKE THE GLAZE.
- Take a small pot, and put in 1 stick of butter, 1/2 cup of orange juice, 12 cup of sugar. Bring to a boil & boil for 2 minutes.
- Once the Cake comes out, let it cool until it's ready to be flipped over. (Taking a fork and loosening it off the pan helps.) Then flip it over, poke hole around top of the cake, and pour the Glaze over the top.
- EAT! & ENJOY!
APPLE CIDER DOUGHNUT CAKE
Nothing says "fall" quite like an apple cider doughnut, and with this easy bundt, you get a crowd-friendly version of everyone's favorite seasonal treat. The yellow cake batter gets an apple infusion with cider and shredded apples before being baked and finished with a double sprinkle of cinnamon sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
- Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
- Store loosely covered at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 0 g
More about "easy orange juice cake recipes"
EASY ORANGE JUICE CAKE FROM SCRATCH | RECIPE POCKET
From recipepocket.com
5/5 (2)Total Time 1 hr 5 minsCategory DessertsCalories 356 per serving
- OVEN BAKED - METHOD- Lightly grease the inside of an 18 cm cake tin, and line the base with baking paper.Pre-heat oven to 180°C (350°F)- In a large mixing bowl, sift the flour and custard powder, add the sugar, butter, eggs, orange zest and orange juice. Use an electric mixer beat the mixture for 4 minutes or until it is smooth.- Pour the mixture into the prepared tin.- Oven bake for 40 – 50 minutes, or until a skewer inserted into the middle of cake comes out clean.- Remove from the oven and allow to stand in the tin for 5 minutes before turning out onto a cake rack to cool. Decorate with frosting and or crystallised orange peel.
- SLOW COOKER -METHOD- Choose a cake tin that will fit into your slow cooker. My slow cooker is 6.5 litres in size and I used an 18 cm cake tin.- Grease and line the tin as you would normally do when baking cakes.- In a large mixing bowl, sift the flour and custard powder, add the sugar, butter, eggs, orange zest and orange juice. Use an electric mixer beat the mixture for 4 minutes or until it is smooth.- Pour the mixture into the prepared tin.- Place the batter filled cake tin onto the slow cooker.- (This step is optional) Drape a clean tea towel over the top of the slow cooker before putting the lid on. The tea towel will absorb any condensation which might occur.- Set your slow cooker to high and cook for 2 – 2 ½ hours or until a skewer inserted into the middle of the cake comes out clean.- Carefully remove the cake from the slow cooker and allow to stand in the tin for 5 minutes before turning out onto a wire rack. Decorate with caramelised orange slices.
- CREAM CHEESE FROSTING- In a small bowl combine all the ingredients for the cream cheese frosting, beat well until smooth.- Spread over the top of the cake and sprinkle with crystallised orange peel.
- CRYSTALLISED ORANGE PEEL- Wash and rinse one large orange.- Cut the top and bottom of the orange.- Using a sharp knife peel the skin from the orange.- Carefully scrape away as much of the white pith from the skin as possible.- Cut the orange peel, into roughly even sized thin strips. Put aside.- In a small pot place 1/2 cup sugar and 1/4 cup water, bring to the boil while stirring to dissolve the sugar. Turn down the heat to medium.- Add the prepared orange peel pieces and cook for 6 – 8 minutes.- Remove from the heat and allow to cool in the syrup.- Drain away as much of the liquid as you can and coat the peel in castor sugar.- Spread the sugar-coated peel in a single layer on a tray and allow to air dry.- Store in an air tight container.
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