Orange Bundt Cake

Orange Zest: Fresh orange zest gives the cake its brightest flavor. Grate only the orange-colored outer peel and avoid the bitter white pith.
Bundt Pan: A 10-cup Bundt pan is recommended. Grease and flour every ridge and the center tube thoroughly so the cake releases cleanly.
Mix-Ins: Chop the raisins and pecans so they distribute evenly through the batter. The pecans may be toasted and cooled before use for a deeper nut flavor.
Glaze: Begin with 1 tablespoon orange juice and add more gradually. The cake must be completely cool so the glaze stays opaque and settles into the ridges instead of melting off.
Make Ahead: The cake may be baked 1 day ahead, cooled completely, and kept tightly covered. Glaze it the day it will be served.
Storage: Store the glazed cake tightly covered at room temperature for up to 3 days. Refrigerate for longer storage and let the slices return to room temperature before serving. The unglazed cake may also be frozen tightly wrapped.
Serving Suggestions: Serve with coffee, Russian Spiced Tea , or Irish Cream Liqueur.

Name: Orange Bundt Cake
Prep time: 20 min
Cook time: 55 min
Total time: 135 min
Yield: 12 slices
Ingredients: 3 cups Bisquick baking mix; 1 ¼ cups buttermilk; ¾ cup sugar; 1 teaspoon baking soda; 3 tablespoons butter; 3 eggs; 1 tablespoon orange zest; 1 teaspoon vanilla extract; ⅔ cup golden raisins; ⅓ cup pecans; 1 cup powdered sugar; 3 tablespoons butter; 2 teaspoons orange zest; 1–2 tablespoons orange juice

This Bundt cake bakes golden with little bursts of orange zest and golden raisins tucked into the crumb. Its buttery citrus glaze settles into every ridge as it cools.

By Betty Lou Gardner2 hr 15 minUpdated 2026-08-25

This old-fashioned Orange Bundt Cake starts with Bisquick and bakes up tender and golden with fresh orange zest, chopped golden raisins, and pecans throughout. A soft orange-butter glaze settles into every ridge, making it especially nice for holidays, brunches, and coffee with company.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always add a little extra orange zest into the glaze because I like the citrus flavor stronger once the cake cools. Sometimes I toast the pecans first if I think about it, and this is exactly the sort of cake I keep around during the holidays because it slices nicely and goes especially well with coffee in the afternoon.