Orange Blossom Cake

Top Review by MiMadre

I didn't realize this was the name for this cake, but I've made it several times. I think I got the recipe from the side of a cake mix box. I've ended up making it more often using pineapple preserves, omitting the orange rind and adding pineapple flavoring. It is a wonderful change and is usually gone in a day or two.

Ingredients Nutrition

  • 1 box Betty Crocker Super Moist yellow cake mix
  • 1 (10 ounce) jar orange marmalade
  • 2 teaspoons orange rind, grated
  • to taste egg
  • to taste oil, per mix
  • to taste water, per mix
  • Glaze:

  • 34 cup powdered sugar
  • 1 teaspoon orange rind
  • 2 tablespoons orange juice


  1. Preheat oven to 350 degrees.
  2. Grease Bundt pan and flour generously.
  3. Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel.
  4. Mix well.
  5. Bake 45-50 minutes.
  6. Cool 10 minutes in pan.
  7. Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency.
  8. Pour over cooled cake.

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