Minutes Prep time: 15
Minutes Total time: 120
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Orange Supreme Cake Mix
1 cup water
2/3 cup vegetable oil
2 eggs
ICING:
1 cup confectioners' sugar
2 tablespoons orange juice
1 tablespoon butter, melted
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 47 mg | 5% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 34 mg | 11% |
| Total Fat | 18 g | 27% |
| Iron | 1 mg | 5% |
| Calories | 319 kcal | 16% |
| Sodium | 312 mg | 13% |
| Protein | 2 g | 4% |
| Saturated Fat | 4 g | 22% |
| Sugars | 26 g | 3% |
| Vitamin C | 1 mg | 1% |
Preheat oven to 350°F. Spray 9x5-inch loaf pan with baking spray. Cake will not fit in a smaller pan so if your loaf pan is not 9x5-inch, bake in a Bundt pan instead.
Beat cake mix, water, oil and eggs in large bowl with a handheld electric mixer on low speed 30 seconds. Beat on medium speed for a full 4 minutes.
Pour into pan. Tap pan on counter a few times to release air bubbles. Bake in center of oven 45 to 50 minutes for loaf pan or 35 to 40 minutes for Bundt pan, until toothpick inserted in center comes out clean. Do not open oven door while baking, it may cause the cake to sink in the center. Cool on wire rack 20 minutes, remove from pan and cool completely.
ICING: Whisk together confectioners’ sugar, orange juice and butter in small bowl. Pour over cooled cake. Let stand 10 minutes, until glaze is hardened. Slice and serve.
Make sure your loaf pan is 9x5-inches because this cake rises all the way to the top! Batter will fill pan to within one inch of the top so if your batter is higher up the pan than that, transfer to a Bundt pan.
Orange Glazed Loaf Cake
