This week alone, I've received two requests for this delicious recipe, given to me by my former Young People's leader. Here are six great reasons why every one falls in love with it:
1. It's quick to prepare. Aside from baking time, this cake can be whipped together in 5 minutes flat, though everyone will think you're a highly experienced baker and spent a good part of your day making it. :)
2. It's stays moist and tender for a loooooong time. The orange juice and vanilla pudding help make this one of those melt-in-your-mouth cakes. Even at room temperature, it stays good and moist for a least a week.
3. It can be frozen. And, it even slices well when frozen. Within minutes from taking it out of the freezer, it's ready for consumption without the risk of getting an "ice cream headache."
4. It uses only 7 on-hand ingredients. No special trips into town. This cake can be made any time from your pantry staples.
5. It's economical. This cake costs $4.44 to make ($0.22 per serving)-that's when the ingredients aren't on sale. If you have your own cow, chickens, and orange tree, it's even cheaper. ;)
6. Everyone loves it! This is an excellent cake to give away, serve with a cup of coffee, or as a dessert. I've never met someone who didn't like it. Most people rave about it and the recipe gets requested often.
Batter: - 1 box of yellow or golden cake mix - 1 box of instant vanilla pudding (4 serving size) - 4 eggs - 3/4 cup of orange juice - 3/4 cup of melted butter
Cinnamon Sugar mixture: -1/2 cup brown sugar -1 tsp cinnamon
In a large bowl, combine the batter ingredients with a mixer until smooth. In a smaller bowl, mix the brown sugar and cinnamon together.
Alternate layer in a greased bundt pan beginning and ending with a little of the cinnamon sugar mixture. Layer 1: Cinnamon sugar. Layer 2: Batter. Layer 3: Cinnamon sugar. Layer 4: Batter. Layer 5: Cinnamon mixture. I like to swirl in the cinnamon mixture by dragging a toothpick through the layers.
Bake at 350 for 1 hour. Cool.
Sometimes I add a glaze by mixing lemon juice and icing sugar together and drizzling it over the cake. I think it makes the cake look prettier and the lemon complements the orange juice really well too.