Heat oven to 325F degrees.
Beat cake mix, dry gelatin, orange juice, oil, eggs and zest in a large bowl on low speed 30 seconds, then on medium speed for 2 minutes or so. Pour into a generously greased bundt pan. Bake for 1 hour.
Cool 10 minutes before removing from pan. Meanwhile, whisk the powdered sugar, orange juice and zest in a small bow. After you move the cake to the serving plate and while the cake is still warm, prick the cake with a fork. Pour glaze evenly over the cake. Allow the cake to completely cool before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (928g)|
|Recipe Makes: Servings|
|Calories from Fat: 5837 (98%)|
|Amt Per Serving||% DV|
|Total Fat 648.5g||865 %|
|Saturated Fat 84g||420 %|
|Monounsaturated Fat 178.8g|
|Polyunsanturated Fat 354.4g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 500.8mg||13 %|
|Total Carbohydrate 56.2g||17 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 55.5g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5959
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