Orange Bundt Cake
Ingredients
12 servings
servings
- 1 box Yellow Cake Mix
- 1/2 cup coconut
- 1 small can pineapple drained
- 1/2 cup chopped pecans
- 1 can (6 oz) frozen orange juice
- 1/2 cup sugar
- 1 cup powdered sugar for glaze
Step-by-Step Instructions
- Mix cake according to directions. Add coconut, pineapple and pecans.
- Pour into greased bundt pan and bake at 375 degrees for 45 to 50 minutes. Check with toothpick for doneness. Cool cake for 25 minutes on wire rack. Remove from pan.
- Heat sugar and orange juice until sugar is melted. Pour over warm cake that has holes made with fork or knife, after removing from Bundt pan.
- Reserve a bit of orange juice mixture to mix with powdered sugar for glaze. Glaze should be added when cake is cool.
Common Problems and Solutions
Q: Why is my cake dry?
A: Make sure to poke plenty of holes in the warm cake with a fork before pouring the orange juice mixture over it. The holes allow the syrup to penetrate throughout the cake, keeping it moist.
Q: Can I use fresh pineapple instead of canned?
A: Yes, but make sure to drain it very well. Canned pineapple works best because it's already the right moisture level—too much liquid from fresh pineapple can make the batter too wet.
Tips and Techniques
Poke holes in the warm cake immediately after removing from the pan—if you wait until it’s cold, the orange syrup won’t soak in properly. Also, don’t skip reserving some syrup for the final glaze; that extra layer adds beautiful shine and concentrated orange flavor.
Ingredient Substitutions
- yellow cake mix: white or butter cake mix
- frozen orange juice concentrate: fresh orange juice reduced by half
- coconut: additional 1/2 cup chopped pecans
Equipment Needed
- Bundt pan
- Wire cooling rack
- Small saucepan for heating orange juice mixture
- Fork or skewer for poking holes
