Time for dessert: Glazed Orange Bundt Cake

This month as you all know we are talking about ways to use the oil in our food storage. It is no surprise that oil is used in many of our favorite dessert recipes. Oil is one of the main ingredients in homemade or boxed cake mixes. Oil is what makes cakes and breads so soft and spongy. The other night I had a couple oranges that were going to go bad if I didn't use them up and I was craving a moist cake with some type of drizzly glaze. Oranges are in season and so I thought I would come up with a cake with a lot of orange flavor and a little zing. I love anything sour and sweet, so I played around with this recipe until I got it just right. If you need a refreshing dessert idea that can be thrown together in just a few minutes, this recipe is the one for you! Have fun experimenting this month with new recipes and ways to use oil in your cooking.

Glazed Orange Bundt Cake
1 white or yellow cake mix
1 small package instant vanilla pudding
1 c. orange juice (fresh or made from concentrate)
2 T. orange juice concentrate
1 T. orange zest

4 eggs
1/2 c. oil

2 T. dry orange gelatin powder

Combine ingredients together until smooth. Pour into a greased and floured bundt pan and bake at 350 for 25-30 minutes, or until cake is cooked through. Remove from oven and let sit for 15 minutes to cool. Pour bundt cake out onto a plate. Make glaze.
Glaze:

2 T. butter, softened
2 T. orange juice concentrate
1 t. lemon juice (fresh or bottled)
3 c. powdered sugar
Dash of salt
Zest & juice from one orange

Combine glaze ingredients together and whisk until completely smooth (can do this with an electric beater). Drizzle glaze all over bundt cake once it has been turned out onto a plate and allowed to cool for 5-10 minutes.