This quick and easy orange cake recipe with glaze is the perfect summer cake! Every bite is moist, flavorful, and fruity.

This orange cake recipe is one of my Grandmother Lucy’s favorite cakes so she often has it sitting under a dome on her counter whenever folks come to visit. It is very moist with an irresistible orange flavor; just the right thing for a hot summer’s day or a picnic.

I love that this orange bundt cake is incredibly easy to make. All you need is an orange cake mix, as well as fruit nectar, oil, sugar, and eggs. Mix the ingredients together, pour them in a bundt pan, and then it’s time to bake. That’s it! I love pairing my orange cake with an easy glaze. However, you could also simply sprinkle on some icing sugar before serving or serve with some fresh whipped cream.

If you’ve never had orange cake before, you’re in for a treat. If you have had it before, you’re probably making out your grocery list now 😉. You won’t be disappointed!

Recipe Ingredients

Orange supreme cake mix
Apricot nectar
Oil (I like olive oil)
Sugar
Eggs

Place all ingredients in a mixing bowl. Mix up with an electric mixer until well combined and smooth.

Using cooking spray, grease a bundt cake pan. If you have a bundt pan that tends to stick, you might want to grease and flour it instead.

Pour the cake batter into the bundt cake pan.

Of course, this is called a “fluted mold” because the term “bundt pan” is trademarked but I’m just gonna call it a bundt pan because I feel like walking on the wild side today.

Bake at 325 for one hour. Allow to cool for 10 minutes in the cake pan before turning out to cool completely.

Now, if you want we can make a glaze for it.

Glazes are super simple to make so let’s just whip up a confectioner’s sugar glaze real quick because it will make our final picture prettier.

How to make an easy glaze for this orange cake recipe

Place about a cup of confectioner’s sugar in a small bowl. Add in two tablespoons of softened butter (or margarine).

Add in a tablespoon of milk.

Cut all of that together with a fork and add a wee bit more milk.

Add the milk just a tablespoon or so at a time because we want this to be the consistency of glue and it can get too thin really fast.

No worries though! If it gets too thin, just add more confectioner’s sugar.

You should also add a teaspoon of vanilla extract or butter flavoring too.

This is the consistency I want. It is like school glue and will go over the cake really well.

Drizzle that over your cooled orange pound cake and serve with decorative orange slices or a sprinkling of fresh orange zest.

And serve to those you love, who love cakes bursting with orange flavor. Enjoy!

Storage

Store leftover cake in an airtight container either at room temperature or in the fridge for up to 5 days.
You can also freeze the cake (without glaze) for up to 2 months. Thaw overnight and bring to room temperature before serving and glazing, if desired.

Recipe Notes

Wondering where to find this particular cake mix? Duncan Hines has an entire line of supreme cake mixes but not all grocery stores carry them. You can look at Walmart, Kroger’s, or your local grocery. I would check online first to see if they have it in stock.
Speaking of… Duncan Hines has changed the size of their cake mix packages considerably and unfortunately, this has affected many old-fashioned recipes that relied on them. I have heard of more than one of these cakes sinking in the middle as a result. I tested several remedies to this and found that if I purchased an extra box of cake mix and added an additional 1/2 cup of mix to this recipe, it works as it did before. I save the rest of that cake mix in a zipper seal bag, put it back down in the box, and store it in my closet for the next time I want to make one of these cakes.
If you’re also wondering where to find fruit nectars in the grocery store, they’re commonly found in the fruit juice aisle.
Once I couldn’t find apricot nectar so I used mango nectar. If you see strawberry banana nectar, try getting the strawberry supreme cake mix for another twist!
For an orange-flavored glaze, substitute the milk for a tablespoon of fresh orange juice. You could also add orange extract instead of vanilla extract.
My top cake-baking tips: bake it in the middle of your oven, use room temperature ingredients, and insert a toothpick in the center to check if it’s cooked (it will come out clean).

Recipe Variations

If you don’t want to bake this orange cake recipe in a bundt pan, here are some other options:
- Two 8×4 loaf pans. Bake for 40 to 50 minutes instead.
- 24 muffins. Bake for 20 to 25 minutes.
- Two 8 or 9-inch round cake pans for a layered orange cake. Bake each cake layer for 25 to 30 minutes.
Here are some other variations to add to your orange cake recipe:
- A cup of dried cranberries to make a cranberry orange cake. You could also decorate with our sugared cranberries.
- A teaspoon of cinnamon
- A cup of finely chopped walnuts or almonds.
- Mini chocolate chips or a tablespoon of cocoa powder to make a marble chocolate orange cake.

You may also enjoy these other cake recipes:

Grandmama’s Coconut Cake With No-Fail Seven Minute Frosting

Phenomenal Red Velvet Cupcakes

Cherry Pineapple Dump Cake

S’mores Poke Cake

Yellow Cake with Old-Fashioned Peanut Butter Icing

Pumpkin Praline Cake With Cream Cheese Frosting