Looking for a citrus flavored Bundt cake for a spring celebration? Why not try my Orange Sunshine Bundt Cake?
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I found this handwritten recipe tucked into my mom’s recipe box. When I was growing up, my Aunt Edna would often make this orange cake for me. Sometimes, she would let me help her. She always made it in an angel food pan. I loved this cake! I always called it Aunt Edna’s Cake. Even as a child, I was creative with naming things!
Citrus Flavored Bundt Cake
The timing of finding this recipe was perfect! With Spring on the way and Easter just around the corner, I was anxious to practice making this cake so I could serve it for Easter. I wasn’t even sure if they still made orange cake mix or hot roll mix. Fortunately, I was able to find both of these items on Amazon! Check your local grocery store as they might be available there as well.
Since I don’t have an angel food cake pan, I decided to try the recipe in a Bundt pan. I love how pretty the cake looks when it comes out of the Bundt pan.
When using a Bundt pan, be sure to grease it thoroughly before adding the cake batter. This will help insure that the cake comes out of the pan when it has finished cooling. I also found that the cake cooked faster in the Bundt pan than it did when my aunt used an angel food cake pan.
If you decide to make the cake, please use the recipe included below. I included my aunt’s handwritten one only for sentimental reasons!
Orange Sunshine Bundt Cake
Equipment
- 1 10 inch Bundt pan may also be referred to as a 12 cup Bundt pan
- 1 large mixing bowl
- 1 mixer hand mixer or use a stand mixer
- 1 spatula
- 1 cooling rack
Ingredients
- 1 box Orange Cake Mix I used Duncan Hines
- 1 box Hot Roll Mix I used Pillsbury
- 3 eggs
- 2 cups warm water temp should be 105 to 110 degrees
- 1 cup chopped walnuts
Instructions
- Add the orange cake mix, the hot roll mix including the yeast packet, 3 eggs, 2 cups warm water in large mixing bowl
- Blend well, until all ingredients are mixed together.
- Add 1 cup chopped walnuts to the batter and mix well
- spread batter in a prepared* 10 cup Bundt pan.
- bake in a preheated 350 degree oven for 45 minutes. Cake is done when a toothpick inserted as close to the center as possible, comes out clean.
- cool upright on a rack for 15 minutes
- Using a hot pad or hot mits, place cake plate over the cake pan, invert and cake should come out. You can also use a rack instead of a plate when inverting the cake.
- allow cake to cool completely before decorating. I let mine cool for about an hour.
- a simple glaze can be used to drizzle on the cake. Simply add 2 cups powdered sugar (confectioner's sugar), 2-3 Tablespoons milk and 1/2 teaspoon vanilla extract in a bowl and mix together. Use a whisk to be sure all ingredients are well blended. Use more milk if you want a thinner glaze. Drizzle over cake.
- Add sanding sugar or colored sprinkles to the cake to add interest. I used gold sanding sugar
- slice and serve, store the cake in a covered container or use foil or plastic wrap to cover the cake.
Notes
Thank you for stopping by!
No matter how you arrived here today, whether you are joining me from a link party or you are one of my regular readers or you found me on Google or via Hometalk, I am so glad you are here! My name is Kimberly and I have a passion for flowers (a former florist) and flour (a former pizzeria owner) and many things in between! Especially rusty and chippy items!
I love to share all the things I have learned over the years. Sometimes I tell stories about my life. Other times, I will share a craft or a recipe. I hope you enjoy your thyme here today and learn at least one thing during your visit!
Won’t you join me for a slice of cake?
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This looks and sounds delicious Kim! I loved orange cake and cookies growing up, this reminds me of both. It is always so joyful visiting with you.
Thank you for stopping by, Cara! This cake is delicious and it freezes well too!
Oh wow, this does look so deliciously outstanding and tempting.
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Thank you so much!
Looks wonderful!
Thank you!!