Orange Sunrise Cake

Brandi Kirkpatrick


This is a recipe I adapted from another recipe. I wanted something really orange flavored for the upcoming Easter season and this got RAVE reviews when I used my students and staff as test group.
If you can't find an orange cake mix, a yellow mix will work, but the orange flavor will be more subtle. I wanted a little zing that I wasn't getting from the orange so I added a bit of lemon.
Also, the syrup is more of a gloss and less of a glaze. It gives the cake a shiny coat but punches up the flavor too. I don't suggest pooling the syrup though, it can make the cake soggy and almost TOO sweet.


★★★★★ 2 votes

30 Min
50 Min


  • ·
    1 (18.25 ounce) package orange cake mix
  • ·
    1 (3 ounce) package instant vanilla pudding mix
  • ·
    3/4 cup fresh orange juice
  • ·
    1/2 cup apple sauce
  • ·
    4 eggs
  • ·
    1 tablespoon fresh lemon juice
  • ·
    1 teaspoon orange extract
  • ·
    1 teaspoon vanilla extract
  • ·
    1 tablespoon of orange zest
  • ·
    2 teaspoons lemon zest

  • ·
    1/3 cup fresh orange juice
  • ·
    1/3 cup white sugar
  • ·
    1/4 cup butter

How to Make Orange Sunrise Cake


  1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, lemon juice, applesauce, eggs, orange and vanilla extracts, orange and lemon zest. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. Immediately, bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for five minutes. Brush over cake, discard excess syrup.

Printable Recipe Card

About Orange Sunrise Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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