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Sunday, April 11, 2021


 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.  

I have to say, she definitely traveled well....but, better than that, she was super tasty!  A refreshing burst of citrus taste, with a moist crumb.  It was nice and light, not to mention picture perfect!  With the exception of chopping the pistachios the day before, I put it together the morning of our dinner since it was a super easy recipe.   The kitchen smelled like a creamsicle.  


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:

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