Orange Creamsicle Bundt Cake

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 3/4 cup Frozen orange juice concentrate

• Baking & Spices

  • 3 cups Powdered sugar
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1 small box Vanilla pudding mix
  • 1 box White cake mix

• Oils & Vinegars

  • 3/4 cup Oil

• Dairy

  • 12 oz Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 1/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1 box White Cake Mix
• 1 small box Vanilla Pudding Mix (3.9 ounces)
• ½ cup Sour Cream
• ¾ cup Oil
• ¼ cup Water
• ¾ cup frozen orange juice concentrate, thawed
• ½ cup Sugar
• 4 Eggs
• 1 teaspoon Vanilla
• 12 ounce cream cheese, softened
• 3 cups powdered sugar

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, mix all cake ingredients together for 3 minutes on high. Pour into a greased and floured bundt pan.
• Bake for 35 to 40 minutes or until a toothpick comes out clean. Let sit in pan for 5 minutes, then invert onto a cooling rack.
• In a medium bowl combine cream cheese, powdered sugar, and beat on high until creamy.
• Scoop frosting into a large ziplock bag and cut a hole in the corner of the bag, you can also use a piping bag with a large round tip as well.
• When cake is cooled, pipe the frosting over the cake in a back and forth method. Garnish with orange zest if desired