EASY ORANGE BUNDT CAKE
The Easy Orange Bundt Cake recipe is one you'll want to make over and over again.
Provided by The Southern Lady
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Combine cake mix, pudding mix, eggs, orange juice, butter and extract and mix on medium with mixer. Fold in orange zest and mix with spoon. Batter will be thick.
- Spray a 10 inch bundt pan with cooking spray generously. Bake in preheated 350 degree oven for 45 to 50 minutes until center is done when tested. Cool about 10 minutes in pan. Remove and let cool completely.
ORANGE BUNDT CAKE
Orange Bundt Cake is an easy fruity spring cake bursting with fresh orange flavor made with butter and buttermilk for a rich pound cake texture.
Provided by Sabrina Snyder
Categories Dessert
Time 1h35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray a 10 cup bundt pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- Add the butter and sugar to your stand mixer on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract and orange zest.
- In a bowl, combine orange juice and buttermilk.
- To your stand mixer, on the lowest speed setting add in half of the orange juice mixture, then half the flour mixture.
- Add in the the remaining of the orange juice mixture and the remaining flour until just combined.
- Pour the batter into you bundt cake pan and bake 50-55 minutes.
- Let cake cool at least 20 minutes before removing from bundt pan.
Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 210 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
ORANGE CRUNCH CAKE
A yellow cake loaded with citrus flavor and with a crunch layer baked right in.
Provided by JPECK
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
- In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
- To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g
ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM
This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.
Provided by Realtor by day
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
- : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
- : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
- : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
- : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.
Nutrition Facts : Calories 262.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 66.8, Sodium 123.4, Carbohydrate 18.3, Fiber 0.8, Sugar 13.6, Protein 3.1
ORANGE GLAZED BUNDT CAKE
This recipe was given to me by my mother-in-law, who got it from her mother-in-law. Although Grandma Tucker has been gone for years now, her wonderful cake brings back sweet memories. -Melissa Tucker, Ozark, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar until fluffy; beat in the eggs, orange zest and extracts. Combine flour and baking powder; add to creamed mixture alternately with milk. , Pour into a greased and floured 6-cup fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool. For glaze, combine the confectioners' sugar and juice until smooth. Spoon over cake.
Nutrition Facts :
ORANGE BUNDT CAKE
This pretty cake comes together quickly with a boxed mix. Fat-free mayonnaise replaces the heavy oils, and the citrus glaze is always a hit. -Deborah Williams of Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Pour batter into pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.
Nutrition Facts : Calories 257 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 353mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
THE BEST LOUISIANA CRUNCH CAKE EVER
One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!
Provided by TwinGodesses
Categories Dessert
Time 1h
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 Degrees Fahrenheit.
- 2. Sift together cake flour, salt, baking powder and soda. Set aside.
- 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
- 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
- 5. Mix in sour cream and vanilla extract.
- 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
- 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
- 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
- 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
- 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
ORANGE CRUNCH CAKE
I dressed up a yellow butter cake with a crunchy crumb layer and orange cream cheese frosting. The recipe was inspired by a specialty I sampled at a Florida restaurant.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 23
Steps:
- Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.
Nutrition Facts :
ORANGE-PECAN BUNDT CAKE
Categories Cake Dessert Bake Passover Orange Pecan Kosher Bon Appétit Kidney Friendly
Yield Serves 12
Number Of Ingredients 14
Steps:
- Position rack in center of oven and preheat to 350°F. Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
- Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
- Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)
- Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
LISA'S ORANGE BUNDT® CAKE
This Bundt® cake is quick and easy and packed with orange flavor.
Provided by Lisa Jackson
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
- Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 56 g, Cholesterol 34.8 mg, Fat 11.9 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 103 mg, Sugar 39.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love