Monday, September 3, 2012

Last-Minute Orange Cake

Running late for a dinner? Really craving a freshly baked cake but too lazy to do all the work? Strangely addicted to buying stuff on sale and now you have a cupboard full of instant cake mix even though you think using a mix is cheating? Never fear, Last-Minute Orange Cake is here!

Orange Bundt Cake

I discovered this recipe months ago, and over time (and use) have tweaked it from awesome to absolutely mind-bogglingly delicious (it's never too late to start inventing your own words). The best part of this cake is passing it off as homemade.

I know, you're wondering what I do with my time besides bake. I wish I had a good answer for that.

Last-Minute Orange Cake

1 box of cake mix (either yellow, white or french vanilla)
1 box of instant vanilla pudding mix (lemon pudding mix works too)
1 cup of puréed oranges (about 2 medium oranges, puréed in a blender or food processor)
1/2 cup vegetable oil
4 eggs
1 Tbsp Lemon Juice

Pre-heat oven to 350 degrees Fahrenheit. Pour cake mix and instant pudding mix together in a bowl. Mix in puréed oranges, vegetable oil, eggs and lemon juice. Stir well to dissolve any lumps. Pour into greased cake pan. I used a bundt cake pan; it was perfectly cooked in 40 minutes. This recipe also makes great cupcakes!

Cream Cheese Drizzle

To top it all off, I drizzled the warm bundt cake with a mixture of cream cheese, milk, icing sugar and vanilla. Coarsely chopped toasted almonds added the final touch and a bit of elegance to this otherwise simple cake.

Serve warm, or serve cool, or serve with ice cream.

Yummy Orange Cake

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