I had a friend forward this recipe to me a couple years ago, and simply forgot I had it all this time. I needed a dessert that would travel well for over an hour in a warm car, so I didn't think my four layer frosted cake option was really the best choice. Fortunately, I found this recipe in my archives and I opted for this simple bundt cake.
Sunday, April 11, 2021
ORANGE JUICE CAKE
1 (15oz.) white box cake mix
1 (6oz.) box orange jello mix
1 cup orange juice
3/4 cup vegetable oil
4 large eggs
2 Tbsp. OJ
1 cup powdered sugar
1/3 cup chopped pistachio nuts
Preheat oven to 350 degrees. Grease a bundt pan, set aside.
Combine cake mix, orange jello, orange juice, oil, and eggs in a large bowl and mix using an electric mixer until ingredients are well blended.
Pour batter into the prepared bundt pan. Bake for 35-40 minutes, or until cake tester/toothpick comes out clean.
Remove cake from oven to rest in pan for 5-10 minutes. Remove the cake from the pan to cool completely on a wire rack.
Mix powdered sugar, with OJ and beat until smooth. Drizzle over cooled cake. Sprinkle with chopped pistachios.
Notes: For us high altitude folk, I added 1 Tbsp. of flour to the batter. The recipe called for a full cup of pistachios......there was no way, I probaby used 1/2 cup and I think it looked great.
recipe c/o: www.12tomatoes.com