QUICK, EASY AND DELICIOUS ORANGE CAKE

Easter is just a few days away, and I thought I'd share this quick and easy Orange Cake recipe that would be a tasty addition to your menu! 

I got this recipe years ago from a sweet lady in our church who shared it with me, and agreed to share it with all of you as well!  She's the same one that I mentioned in this post when I found a pair of these darling dalmatian bookends that used to belong to her mother wrapped and dropped off of my porch one day, just because she knew I would love them.  I treasure them and was touched by her generous kindness and thoughtfulness! 

So let's make the cake!  Here's what you'll need-

On a side note, can I just say how much I love this little thrifted TG&Y measuring cup?  It brings back such fond memories growing up of visiting our local TG&Y on Saturdays, perusing the toys then later in Elementary and Middle School the clothes, accessories, and purses.   They were Walmart before there was Walmart!  We had TG&Y stores in Oklahoma, but I'm curious what other states they might have been in too. 

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Orange Cake

1 box white cake mix

1 box orange jello (3 oz., not sugar free)

4 eggs

3/4 cup water

3/4 cup vegetable oil

1 teaspoon vanilla

Mix ingredients well with mixer on medium speed for 1-2 minutes.  Pour into greased & flour dusted bundt pan.  Bake at 350 degrees for 30-35 minutes (toothpick should come out clean but don't overbake).  Cool for 10-15 minutes and remove from pan.    

Glaze:

1 cup powdered sugar

juice of 1/2 orange

Optional: drop or two of orange food coloring, orange zest

Whisk glaze ingredients together until smooth.  Powdered sugar+orange juice proportions might vary.  Glaze should be thick but pourable.  Drizzle glaze over the top.   Serve at room temperature or chilled if desired.  It's probably best if made the day before to allow time for the flavor to really set in!

*Optional flavors:  substitute lemon jello and juice of 1 whole lemon for orange ingredients above, or I think it would be good with lime jello and lime juice as well! 

(See my Easter Tablescape here)

It literally took about 5 minutes to get this cake ready for the oven.  Such a time saver when there are multiple dishes that need to be made, yet it's so yummy it tastes like you spent hours on it! 

I will say, I'm pretty proud of these darling little orange peel flowers I made!  I had sliced off the end of an orange and when I was embellishing the cake for some reason I saw that little round piece and thought the stem looked like the center of a flower, so I used my kitchen shears and cut the edges to look like petals.  

The other orange pieces are just slices, then I made a slit to the center and twisted the slice open.  I used a few toothpicks where needed to secure them to the cake.  Grate a bit of the orange peel to sprinkle on top if you'd like to garnish with that as well. 

So easy and tasty!  I had some extra glaze so drizzled a bit more on the top of each cut side before serving.  We got to sample the prop pieces last night and my husband just closed his eyes and say "Mmmm!  That is so good!"  I know my Mother-in-law would love hers with a cup of coffee.  

This is such a fresh, light, flavorful cake for Spring and Summer gatherings.  I think you'll love it, let me know if you try it some time!  (I'm going to try it with lime flavors next time!)

Here are a few other favorites that you might enjoy for Easter too-

Tangy Lemon Squares

Triple Chocolate Pound Cake

Chicken Cheese Ball Appetizer

Make Ahead Green Beans

Homemade Crescent Rolls

Pink Lemonade Pie

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