This Mandarin Orange Bundt Cake is the kind of dessert that instantly brightens your table and your mood. It’s unbelievably moist, packed with sweet citrus flavor, and finished with a dreamy orange glaze that soaks right into every bite.
This is one of those easy, crowd-pleasing cakes that feels fancy enough for holidays or brunch but simple enough to whip up on a busy weeknight.
💕 Why You’ll Love This Recipe:
- Super moist thanks to mandarin oranges and pudding mix
- Bright citrus flavor without being overpowering
- Starts with a cake mix
- Perfect for spring, Easter, or brunch
- Gorgeous Bundt presentation with minimal effort
If you love this recipe you'll also need to try myWhite Chocolate Raspberry Blondies and Irish Soda Bread Pudding with Warm Vanilla Whiskey Sauce
Ingredients:
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Instructions:
1. Preheat oven to 350°F. Grease a Bundt pan VERY well (don’t skip those edges!).
2. In a large bowl, combine: cake mix, pudding mix, eggs, oil, mandarin oranges with juice, vanilla, and orange zest.
3. Beat until smooth (about 2 minutes). The oranges will break down and that's totally normal!
4. Pour into prepared Bundt pan.
5. Bake for 40–45 minutes, or until a toothpick comes out clean.
6. Cool in pan for 10–15 minutes, then invert onto a rack to cool completely.
Make the Glaze:
- Whisk powdered sugar, orange juice, vanilla, and salt.
- Adjust thickness (add more juice for drizzle, more sugar for thicker glaze).
3. Pour over cooled cake and let it drip beautifully down the sides.
Helpful Tips & Tricks:
- Grease your Bundt pan with butter and flour OR baking spray with flour ( I used Pam for Baking) for clean release.
- Let the cake cool slightly before flipping. If you try and flip too soon you will end up with breakage. Be patient 😉
- Want extra flavor? Add ½ teaspoon orange extract
- For bakery vibes: drizzle glaze in layers instead of all at once
Make Ahead and Storage Tips:
- Best option: Bake 1–2 days ahead, store covered at room temp, and glaze the day you serve ✨
- For longer storage: Refrigerate up to 5 days, then bring to room temp before serving
- Freezer-friendly: Freeze (unglazed) up to 2 months, thaw overnight, then glaze fresh
FAQ's:
Can I use fresh oranges instead of canned?
Yes! Just segment them and add about ¼ cup orange juice.
Why is pudding mix used?
It makes the cake ultra soft and keeps it moist for days.
Can I make this in a regular pan?
Yes! A 9x13 works. Just reduce bake time slightly.
Substitutions & Variations:
- Swap vanilla pudding for orange or cheesecake pudding for a twist
- Add shredded coconut for a tropical vibe
- Fold in white chocolate chips for extra sweetness
- Use Greek yogurt (¼ cup) to replace part of the oil for richness
Recent Recipes:
Mandarin Orange Bundt Cake
Equipment
- Bundt Pan (10–12 cup)
- Electric Mixer (hand or stand)
- mixing bowls
- Measuring Cups & Spoons:
- cooling rack
- Whisk
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- 1 (11 oz) can mandarin oranges (with juice)
- 1 teaspoon vanilla extract
- 2 teaspoon orange zest (optional but recommended)
For the Orange Glaze:
- 1½ cups powdered sugar
- 3 tablespoon fresh orange juice
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Cake:
- Preheat oven to 350°F. Grease a Bundt pan VERY well (don’t skip those edges!).
- In a large bowl, combine: cake mix, pudding mix, eggs, oil, mandarin oranges with juice, vanilla, and orange zest.
- Beat until smooth (about 2 minutes). The oranges will break down. It's totally normal!
- Pour into prepared Bundt pan.
- Bake for 40–45 minutes, or until a toothpick comes out clean.
- Cool in pan for 10–15 minutes, then invert onto a rack to cool completely.
Make the Glaze:
- Whisk powdered sugar, orange juice, vanilla, and salt.
- Adjust thickness (add more juice for drizzle, more sugar for thicker glaze).
- Pour over cooled cake and let it drip beautifully down the sides.
Notes
- This cake actually tastes BETTER the next day
- Don’t overbake! it’s meant to be super soft
- A light dusting of powdered sugar on top of glaze makes the cake extra pretty.✨
