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Orange Juice Cake
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Citrus-infused twist on classic rum cake.
Ingredients:
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup cold water
  • 0.5 cup butter
  • 0.75 cup white sugar
  • 0.75 cup orange juice
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a large bundt pan.
  • In a mixing bowl, blend together the cake mix, pudding mix, water, oil, and eggs until smooth using an electric mixer on medium speed for 2 minutes. Transfer the batter into a bundt pan.
  • Bake for 30 minutes, or until a toothpick inserted in the cake comes out clean.
  • In a saucepan, melt the butter or margarine with sugar and orange juice, bringing it to a boil for 2 minutes. While warm, use a fork to poke holes on top of the cake. Pour the orange juice mixture over the cake, saturating it. Transfer the cake to a plate and dust the top with confectioners' sugar.

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