Orange Bundt Cake is tender with a wonderful citrus flavor. It has a ribbon of orange zest filled sweetened cream cheese running through it making it a moist and delicious recipe.
I love to bake and I love to bake from scratch. Having said that, I also love to start a cake with a mix when my time is tight. (You can see some of my Cookie and Cake Mix creations here.)
The benefit of using cake mixes as a base for cake is it takes me slightly less time when I use a cake mix and using a cake mix gives me very consistent results every time.
You may also like these cake mix cakes.
Pecan Banana Cake Mix Cake
Cake Mix Butterfinger Pound Cake
Easy Lemon Lava Cake
Orange Bundt Cake
This cake starts with a mix. Additionally, Orange Bundt Cake is full of orange flavor from orange gelatin, orange juice, and orange zest. The ‘frosting’ is in the center of this cake in the form of a cream cheese ribbon running throughout the cake.
The cream cheese is spiked with orange juice, orange zest, and just enough sugar to slightly sweeten it.
The most important tip I can offer for making this cake is to liberally grease the bundt pan. As well, you’ll need to wait 45 to 50 minutes for the cake to cool before inverting it onto a serving tray. The cream cheese needs to be cool before inverting the cake or it will stick and/or the cake will come apart at the cream cheese layer.
I use this Classic Nonstick 9-1/2-Inch bundt pan for this Orange Bundt Cake.
I created a video tutorial to show you my method for making this cake. Take a quick look, it’s not very long.
Orange Bundt CakePrep 15 mins
Cook 50 mins
Inactive 20 mins
Total 1 hour, 25 mins
Author Paula from CallMePMc.com
- 1 package butter flavored yellow cake mix
- 1 (4 ounce) package orange flavored gelatin (dry mix only, I use Jello brand)
- 3 eggs, at room temperature
- 3/4 cup orange juice
- 1/4 cup salted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1/2 tablespoon orange zest
- 1 tablespoon orange juice
- 1 cup confectioners sugar
- 2 tablespoons orange juice