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–+ servings
Orange Cake from Marie Carr
This Orange Cake is a delightfully moist dessert made with yellow cake mix and orange gelatin for a bold citrus flavor. A warm glaze made from fresh orange juice, powdered sugar, and butter is poured over the cake straight from the oven, soaking in to create a sweet and tangy finish. It's a simple recipe with nostalgic charm, often served at gatherings, potlucks, or as a sunny weekend treat. The inclusion of orange gelatin is a clever twist that enhances both flavor and texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling and Glazing 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 365 kcal

Ingredients
  

Cake:

  • 1 pkg yellow cake mix (15.25 oz)
  • 1 pkg orange gelatin (3 oz)
  • ¾ cup water
  • 4 eggs
  • ¾ cup corn oil (e.g., Mazola)

Glaze:

  • 2 cups powdered sugar
  • 6 tbsp orange juice (juice of ½ orange)
  • 1 tsp melted butter

Instructions
 

Step 1: Mix Batter

  • In a large bowl, combine yellow cake mix, orange gelatin, and 4 eggs.
  • Add ¾ cup water and beat well until smooth.
  • Add ¾ cup corn oil and beat again until fully blended.

Step 2: Bake the Cake

  • Preheat oven to 350°F (175°C).
  • Pour batter into a greased 13x9-inch baking pan.
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Prepare the Glaze

  • In a bowl, combine 2 cups powdered sugar with the juice of 1½ oranges.
  • Add 1 tbsp melted butter and mix until smooth.

Step 4: Glaze the Cake

  • Remove the cake from the oven and immediately prick the surface all over with a fork.
  • Pour the glaze evenly over the hot cake, allowing it to soak in.

Step 5: Cool and Serve

  • Let the cake cool completely before slicing and serving.

Tips

  • Let the cake cool slightly before pouring on the glaze so it absorbs evenly.
  • Use fresh-squeezed orange juice for the brightest flavor.
  • Poke holes with a fork or skewer while the cake is still warm for deeper glaze penetration.
  • Chill the cake after glazing for a firmer, more gelatin-set texture.
  • Substitute lemon gelatin and lemon juice for a lemon version.
  • Add a light whipped cream topping before serving.
  • Garnish with orange zest for presentation.
  • Cut into smaller squares for dessert tables or potlucks.

Nutrition

Calories: 365kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 6gCholesterol: 62mgSodium: 330mgPotassium: 75mgSugar: 35gVitamin A: 140IUVitamin C: 7mgCalcium: 80mgIron: 1.1mg
Keyword citrus dessert, gelatin cake, orange glaze, potluck dessert, retro baking, sheet cake, vintage cake
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