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Above shot of orange bundt cake with orange zest and white frosting on a wood plate.
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4.75 from 4 votes

Orange Bundt Cake

Servings: 16
Calories: 222kcal

Equipment

  • Large Mixing Bowl

Ingredients

For the Orange Bundt Cake:

  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 3 eggs
  • 1/2 cup orange juice (fresh squeezed is best, it was two oranges worth for me)
  • 1 TBS orange zest (about 2 oranges worth)
  • 1/2 cup vanilla yogurt
  • 15.25 oz yellow cake mix (dry mix)

For the Orange Glaze:

  • 2 cups powdered sugar
  • 1/4 cup orange juice (fresh squeezed is best)
  • 1 tsp vanilla extract
  • 1 tsp orange zest (optional)

Instructions

  • Preheat the oven to 350 degrees.
  • Mix yogurt, orange juice and orange zest for the cake in a large bowl.
  • Add in the eggs, vegetable oil and water.
  • Pour in the dry cake mix and stir together for 2 minutes. 
  • Grease your bundt cake pan well with non stick spray or butter, making sure to get all the edges and the middle tube.
  • Pour cake mixture into the bundt pan.
  • Place in the oven and bake for about 35 minutes, or until a toothpick comes out clean.
  • Allow to cool in pan for 15 minutes.
  • Flip the pan over onto a cooling rack and remove from pan carefully. Allow to cool completely.
  • Combine all ingredients for the glaze in a small bowl. Add more powdered sugar or a little more orange juice if necessary to get the right consistency.
  • Pour glaze evenly over cake.

Nutrition

Calories: 222kcal | Carbohydrates: 40g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 214mg | Potassium: 64mg | Fiber: 1g | Sugar: 28g | Vitamin A: 71IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg