Prep 15 mins
Cook 1 hr
Sinful, but REALLY good. The glaze soaks in, making the cake very moist. I usually serve this cake with a "special coffee" made with Cointreau as well.
- 1 box yellow cake mix
- 1 package vanilla instant pudding mix
- 4 eggs
- 1⁄2 cup vegetable oil
- 1⁄2 cup orange juice
- 1⁄2 cup Cointreau liqueur
- 1 cup sugar
- 1⁄2 cup butter
- 1⁄4 cup orange juice
- 1⁄4 cup Cointreau liqueur
- 1 1⁄2 cups fresh raspberries (or strawberries)
- 1 tablespoon orange rind
- In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
- Beat well for 10 minutes.
- Pour into lightly greased bundt pan.
- Bake at 350 for 45- 60 minutes until done.
- Let stand 10 minutes.
- Turn out of pan.
- While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
- Pour over cake while cake is still warm.
- To serve, top each slice with fresh raspberries and a sprinkle of orange peel.
Wow - this is the most delicious and moist cake.I made it exactly as posted and wouldn't change a thing. I served it to some friends and we all loved it. I will be making this one a lot! Thanks for sharing.
I had some friends coming for coffee last night and decided to try this cake. I am so glad that I did! I love Cointreau, and it's what everyone brings me back from Duty Free, so I have a good supply. This cake has an intense orange flavor, and the syrups is delicious, I think I'll try it on some ice cream as well! I didn't have any raspberries so I used diced oranges with a little shaved chocolate for the top of the cake. Martha, thanks so much for the newest star in my collection!
Very Good!! The only suggestion I have is have the Cointreau sauce boiling and ready as you take the cake out of the oven. Leave the cake in the pan and pour the sauce over the hot cake. It will absorb all of the sauce within a minute or two and then turn it out of the pan.....heavenly! This is a welcome change from rum cakes! Thanks for sharing!