Orange Juice Cake
Orange Juice Cake
This recipe comes from a cookbook and restaurant guide for Tennessee, and this recipe is from Yoder's Country Market and is Amish, a featured dish at their restaurant on Bulls Gap, TN. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Cake
- 1 box yellow cake mix, Shortcut
- 1 box instant vanilla pudding mix, small box, 3.4 oz size
- 1 cup orange juice
- 1/3 cup cooking oil
- 4 eggs
For the Syrup
- 1 cup sugar
- 1 cup orange juice
- 1/2 cup butter, (1 stick)
Instructions
- Preheat your oven to 180 C (350 F), get out either a bundt cake pan or a 9x13 baking pan, grease the pan of your choice with butter.
- Place the juice, eggs, and oil in a mixing bowl and mix to combine, then add the cake and pudding mixes.
- Using an electric mix, beat the ingredients for 4-5 minutes until the batter is smooth.
- Pour the batter into the pan of your choice and smooth out evenly. Place in the oven and bake for 35 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, add the Syrup ingredients to a saucepan. Heat the saucepan to melt the butter and dissolve the sugar, bring to a boil and stir until thickened. Turn off the burner for the syrup and leave the saucepan on the burner to stay hot.
- When the cake is done, remove from the oven.
- While the cake is hot, either a bundt or 9x13 pan, pour the hot syrup over the cake while the cake is in the pan. The syrup will flow into the pan where the cake separated from the edge and will soak into the cake.
- Allow a bundt cake to cool completely then invert onto a plate.
- For a 9x13 pan, allow the cake to cool for 20-30 minutes then slice and serve warm or cool completely to serve later. Enjoy.
Notes
Low cost.
Shortcut: Yellow Cake Mix.
Variant: 1. Add 2 cans (15 oz each) of mandarin oranges, drained well, to the pan before adding the batter.
Adapted from a recipe from a cookbook.
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