Mandarin Orange Bundt Cake
This Mandarin Orange Bundt Cake is a soft, ultra-moist citrus cake made with mandarin oranges, cake mix, and a simple orange glaze. It’s light, flavorful, and incredibly easy to make. Perfect for spring gatherings, brunch, or an everyday treat with a bright, sunny twist.
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.✨