Description
This Orange Jello Cake is a moist and flavorful dessert combining the classic ease of a boxed cake mix with the bright, citrusy taste of orange Jello. Topped with a sweet orange glaze, it’s perfect for any occasion and easy to prepare in under an hour.
Ingredients
Scale
Cake Ingredients
- 1 box white or yellow cake mix (15.25 oz)
- 1 package orange Jello powder (3 oz)
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup water
- ½ cup orange juice
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, mix together the white or yellow cake mix with the orange Jello powder until evenly blended.
- Add wet ingredients: Add the eggs, vegetable oil, water, and orange juice to the dry mixture. Use an electric mixer at medium speed to beat the batter for 2-3 minutes until it becomes smooth and well combined.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Prepare the glaze: While the cake is baking, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth and free of lumps.
- Cool and poke holes: After removing the cake from the oven, allow it to cool for 10 minutes. Use a fork or skewer to poke holes evenly across the top of the warm cake, which will help the glaze soak in.
- Apply the glaze: Drizzle the prepared orange glaze over the warm cake, letting it seep into the holes and flavor the cake throughout.
- Final cooling and serving: Let the cake cool completely at room temperature before slicing into 12 servings and serving.
Notes
- You can substitute the white or yellow cake mix with a gluten-free variety if needed, but adjust baking time accordingly.
- For a more intense orange flavor, consider adding a little extra orange zest to the batter.
- This cake is best served the same day but can be stored covered in the refrigerator for up to 3 days.
- The glaze soaks best when applied while the cake is still warm.
- If a thicker glaze is preferred, reduce the orange juice in the glaze slightly.
