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This Fresh Orange Cake with Cream Cheese Frosting is super simple to make. The fresh squeezed orange juice and orange rind add a delicious flavor to an otherwise plain white cake mix.
We had a lot of oranges on our tree this year. Last weekend my son and his friend picked the last of them for me. When they were finished they brought in a huge box full of oranges.
We have been making fresh squeezed orange juice almost daily, and yet we still have oranges! They make delicious juice, but the oranges are going to go bad if I don’t get busy.
I have been thinking about making my Orange Cream Meringue Pie, but on this day, I was craving cake and I came up with this recipe for Fresh Orange Cake with Cream Cheese Frosting.
So, this is what I did. I started with a plain white cake mix. The recipe on the box called for 3 egg whites, I just went ahead and used 3 whole eggs. Instead of water, I used fresh squeezed orange juice. I added the same amount of oil their recipe called for plus I added about 2 – 3 teaspoons of freshly grated orange rind. Then I mixed and baked the cake according to the directions on the box.
For the frosting, using an electric hand mixer, I blended 8 ounces of softened cream cheese with about 2 tablespoons of margarine. Then I mixed in about 2 cups of powdered sugar. To that, I added a couple more teaspoons of grated orange rind, a splash of vanilla, a dash of salt, and just enough orange juice to get a nice consistency. Frost the cake when it has cooled. Since this is a cream cheese based frosting I stored the cake in the refrigerator.
Enjoy!
Fresh Orange Cake with Cream Cheese Frosting
Ingredients
- White Cake Mix
- Ingredients asked for on package
- Fresh Squeezed Orange Juice
- Grated Orange Rind
- .
- 8 ounces Cream Cheese softened
- 2 tablespoons Margarine or Butter
- 2 cups Powdered Sugar
- 2 teaspoons or so Grated Orange Rind
- Splash of Vanilla
- Dash of Salt
- Fresh Orange Juice
Instructions
- Start with a plain white cake mix. The recipe on the box called for 3 egg whites, I just went ahead and used 3 whole eggs. Instead of water I used fresh squeezed orange juice. I added the same amount of oil their recipe called for plus I added about 2 – 3 teaspoons of freshly grated orange rind. Then I mixed and baked the cake according to the directions on the box.
- For the frosting, using an electric hand mixer, I blended 8 ounces of softened cream cheese, about 2 tablespoons of margarine. Then I mixed in about 2 cups of powdered sugar. To that I added a couple more teaspoons of grated orange rind, a splash of vanilla, a dash of salt, and just enough orange juice to get a nice consistency. Frost the cake when it has cooled. Since this is a cream cheese based frosting I stored the cake in the refrigerator.
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