From The Cake Mix Doctor (ISBN 0-7611-1719-9)



Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package yellow cake mix with pudding
1 cup fresh orange juice
1/2 cup vegetable oil
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs


1 cup confectioners’ sugar, sifted
3 tablespoons fresh orange juice
1 teaspoon fresh grated orange zest


  1. Preheat oven to 350°F.
  2. Mist 12-cup Bundt pan and dust with flour.
  3. Place cake mix, orange juice, oil, sugar, vanilla, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. With a spatula, scrape down the sides of the bowl. Beat for 2 more minutes on medium speed. Pour batter into the pan.
  4. Bake until it is golden brown and just starts to pull away from the sides of the pan, 45-47 minutes. Cool on a wire rack for 20 minutes. Run a long sharp knife around the edge of the cake and invert it onto a wire rack to cool 30 more minutes.
  5. Prepare the glaze. Combine the confectioners sugar with orange juice. I add the orange juice a little at a time so that the glaze does not get too thin. (Too thin and it all slides off the cake or gets absorbed.)
  6. Place the cake on a serving platter and pour the glaze over the top, letting it drizzle down the sides and into the center.

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