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County Fair Orange Cake

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  • Level: Easy
  • Total: 2 hr 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 16 servings
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Nonstick cooking spray

All-purpose flour 

1 (15.25-ounce) package yellow cake mix 

1 (3.5-ounce) package lemon instant pudding mix 

3/4 cup orange juice 

1/2 cup vegetable oil 

4 large eggs 

2 teaspoons lemon zest 

Orange Glaze (recipe follows) 

Orange Glaze:

1/2 cup sugar

1/3 cup orange juice 

1/4 cup butter 

1 teaspoon orange zest plus more for garnishing 


  1. Preheat the oven to 350 degrees F. Spray a 10-inch Bundt pan with nonstick cooking spray and lightly dust with all-purpose flour.
  2. Stir the cake and pudding mixes in a large bowl. Add the orange juice, oil, eggs and zest; beat on low with a mixer at low speed to combine. Scrape down sides. Beat at medium for 4 minutes.
  3. Pour the batter into the prepared pan. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Transfer to a platter and poke holes all over with a skewer. Pour warm Orange Glaze over the cake. Garnish with more orange zest for serving.
  4. For the Orange Glaze: Cook the sugar, orange juice, and butter in a saucepan over medium, stirring, until the butter is melted. Cook 2 more minutes and remove from the heat; stir in the orange zest.
  5. Tip: You can also make this in 2 (9-x-5-inch) loaf pans. Bake for the same amount of time.