Easy Orange and Olive Oil Cake

Add a few ingredients to a boxed cake mix for fast and fabulous results! In this Orange and Olive Oil Cake, celebrated “Cake Mix Doctor” Anne Byrn uses pantry staples to transform simple to sensational. The olive oil makes for a moister cake with healthy added fats.


  • 1 package (18.25 ounces) yellow cake mix
  • ⅔ cup light olive oil (emphasis light – don’t use green-gold extra virgin!)
  • ⅔ cup orange juice
  • 2 large eggs
  •  Glaze:
  • ¾ cup powdered sugar
  • 1 to 2 tablespoons orange juice
  • 1 teaspoon grated orange or lemon zest


  1. Place a rack in the center of oven, and preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan (or sheet or cupcake pan) and set aside.
  2. Place the cake mix, olive oil, orange juice, and eggs in a large bowl, and beat with an electric mixer on low speed until combined, 30 seconds. Increase mixer to medium and beat until smooth, 1 minute more. Pour the batter into the reserved pan, and place the pan in the oven.
  3. Bake the cake until it is deeply golden brown and springs back when pressed in the center, 35 to 40 minutes. Remove the pan from the oven, and let the cake cool while you prepare the glaze.
  4. For the glaze, whisk together the sugar, orange juice, and zest until smooth. Run a knife around the edges of the pan, and unfasten the sides of the pan. Run a knife under the bottom of the cake to separate it from the bottom of the pan. Place the cake on a serving plate, and drizzle with the glaze. Slice and serve.
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