Fresh Orange Cake
1 package yellow cake mix, with pudding
1 C. fresh orange juice
1/2 C. vegetable oil
1/4 C. sugar
1 t. pure vanilla extract
4 large eggs
Preheat oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour, shaking out excess. Set aside.
Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a large mixing bowl. Blend on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended.
Pour batter into prepared pan and place on middle rack of oven. Bake until cake is golden brown and starts to pull away from the sides of the pan, 45 to 50 minutes. Remove from oven and place on wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a wire rack to cool completely.
Makes 16 servings.