Triple Orange Cake

  • Prep Time: 5 mins
  • Total Time: 40 mins
  • Servings: 12
  • About This Recipe

    “The original recipe calls for lemon cake mix, lemon jello and lemon juice … but I just made it with orange and my family loved it. Great orange colour too!”

    Ingredients

  • 1 (3ounce) packages orange Jell-O
  • 1 (18 1/4 ounce) packages orange cake mix
  • 2/3 cupcanola oil
  • 3/4 cupwater
  • 4largeeggs
  • 1/3 cuporange juice
  • 1 1/2 cupsicing sugar
  • Directions

  • Preheat oven to 350°F.
  • Grease a 9 x 13 cake pan; set aside.
  • Place all ingredients except juice and icing sugar in a large bowl.
  • Beat thoroughly with an electric mixer at medium speed.
  • Pour into pan.
  • Bake 35- 45 minutes or until top springs back when lightly touched in center.
  • Leave cake in pan and pierce entire surface with fork.
  • In a small bowl, blend juice and icing sugar thoroughly.
  • Spoon evenly over cake.
  • Reviews

  • “What a nice change from chocolate! Seems like we always make chocolate! This cake was so easy to make. It has a very refreshing orange flavor. I made it in a bundt pan and drizzled the frosting over, it was beautiful. Only problem I had was keeping my husband out of it!! Thanks for another winner, Lennie!”

  • “Now this is what we in the South call a hum-dinger. The cake was awesome and perfect for our Halloween party. Thankfully, I was able to find the orange cake mix without any trouble. Beautiful color and very, very moist. Thanks so much for a totally yummy dessert.”

  • “I made this cake for my Dad, who loves anything with orange.He loved it and wanted to make sure that I never lose this recipe!I made the cakein a bundt pan, and it came out absolutely beautiful.I also used egg substitute, since my Dad had open heart surgery several years ago & is still very careful about cholesterol.I think I will experiment with other flavors too, such as strawberry.This one’s a winner, Lennie – thank you!-M”

  • “I made the lemon version because I could not find orange cake mix.It was delicious,very moist and citrusy.I also made it in a bundt pan.An excellent dessert!”

  • “This definitely is one that deserves more than a five and I see I am not the only one who thinks so! I made this for my best friend on her birthday and she made some happy noises while she was eating it and then couldn’t STOP eating it! I like that it is different than the traditional buttercream or whipped cream and is special enough for a b-day cake. “

  • “this was very good and easy to make!I messed up thew fist time by not adding the water,so I ran back to the store and they were out of orange cake mix! I used pineapple instead,with pineapple jello and pineapple juice.(I promise to make the orange next time!! :)”

  • “What a wonderful cake!Very easy and simple, yet delicious.I think next time I will top it with a little whip cream!Thanks for the great recipe!”

  • “this was great the cake went fast and its perfect for a nice spring or summer meal”

  • “This is really a great cake!Sometimes you need a break from the norm, this will do just fine.Quick, easy, very tasty.”

  • “I made this for my son’s birthday. He loved it and said he wants it again. Thank you for the recipe.”

  • “Made this for trick or treat last Sunday & passed out pieces to the grownups.They ALL wanted the recipe – huge success!Also made in a bundt pan and it looked soooo pretty and was extremely moist.Must say this one’s a keeper.Thanks, Kelly”

  • “Easy, delicious, and versatile!I made the lemon version this time, and will be happy to try orange next time!”

  • “Used a box of Duncan Hines pineapple upside cake mix and a box of Jello island pineapple to make two layers.It is very tropical tasting and very yummy.I frosted it with Recipe#44051 and it turned out quite well.Coconut on top might even perk it up a bit!Thank you for posting!”

  • “I don’t like everything orange flavored but this cake is perfect.I made in a bundt pan and after it had cooled some poked with a meat fork and poured the glaze on.After almost all of the glaze was absorbed I turned it out of the pan.The result — a beautifully glazed moist cake.I’m making another for a wedding reception in a few weeks & I’ll try to remember to take a few pictures.”

  • “I have been making at least a cake month for birthdays at the Spa I work at and this one was got the most reviews.I used two fresh squeezed oranges that came out to 1/3 cup and also added zest.I am already getting more requests for this one!”

  • “I used the cake direcions,as written, but made cupcakes for a summer party. In place of the glaze, i used a creamcheese frosting with some orange zest sprinkled on top. Today I substituted the orangecake mix for a strawberry cake mix and strawberry jello. Baked it in two 9″ pans. Used the creamcheese frosting but this time I blended in macerated fresh strawberries. Even though it’s November, desert made it feel like summer !”

  • “I’ve tried 4 orange cake recipes, and this one is definatly the best so far. I’m only giving 4 stars because i didn’t drop dead (i rarely give 5 stars) but it is very good.I made orange glaze and decorated with mandaring oranges. maybe try w/ some orange zest.”

  • “Have made this twice now.It is so yummy!Thanks for a great recipe Lennie.”

  • “I have, in the past, used the lemon version of this recipe and loved it, so decided to try the orange. Since we have a lot of oranges in Florida, I used orange juice instead of water, added orange zest and about a tsp. of orange extract. Great flavor, very moist cake and lovely color. The recipe does not state when topour on the glaze. Since I was using a bundt pan I unmolded the cake after ten minutes and poured the glaze on the still warm cake without poking holes in it. Worked beautifully.”

  • “Absolutely wonderful!We polished it off for dessert without a problem. :)Next time, we’re doubling the glaze recipe.We really loved the extra saturated portions.”

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