Ingredients
Cake
-
15 1/4
ounce box super moist yellow cake mix
-
3
eggs
-
1/2
cup champagne or prosecco
-
3/4
cup freshly squeezed Sunkist® orange juice (Minneola Tangelo or Valencia)
-
1/3
cup vegetable oil
Glaze
-
1
cup powdered sugar
-
2
tablespoons champagne or prosecco
-
1
tablespoon freshly grated Sunkist® orange zest (Minneola Tangelo or Valencia)
Directions
Cake
- Preheat oven to 350°F.
- Lightly grease or spray a nonstick Bundt pan with nonstick cooking spray.<br />
- In a large mixing bowl, combine cake mix, eggs, champagne or prosecco, freshly squeezed Sunkist® orange juice and oil. <br />
- Mix with an electric mixer on low speed for 30 seconds. Stop and scrape sides of bowl and then continue mixing on medium speed for 2 minutes.<br />
- Pour batter into prepared pan. Bake in preheated oven on a lower rack about 35 – 40 minutes, until a toothpick inserted into middle of cake comes out clean. Rotate pan halfway through baking time. <br />
- Let cool in pan for 10 minutes, then remove and place onto a cake plate.<br />
Glaze
- In a small bowl, combine powdered sugar champagne or prosecco and freshly grated Sunkist orange zest. <br />
- Stir until smooth and then drizzle cake with glaze.<br />
