An easy recipe for a Blood Orange Soda Cake using leftover orange soda.
Orange dinner last night, orange breakfast (cantaloupe) this morning, and now, I present to you: orange dessert! Look at this Blood Orange Soda Cake!
When Jenny and I were at the 2012 Cupcake Challenge, one of the most memorable creations was a “7-up Cupcake.” I was really intrigued by the sound of it, so once I got home I did research on its rich (and bubbly) history. Made popular in the 50’s, you can bake one from scratch, but I found that most recipes involved a prepackaged cake mix, some instant pudding, and a bundt pan. My kinda baking.
Anyway, back to the cake…
…obviously, I didn’t use 7-Up. We had a cup left of Blood Orange Soda (which, surprisingly, still had its fizz) so I decided to put my own spin on the infamous soda cake.
Glaze runneth over.
Uh oh, see that sticky pool in the middle?!?
That means this cake is going to be REALLY SWEET. I taste tested a few licks of the raw batter, and it probably could’ve done without the sugar glue…
…seriously, that’s what it’s like – I had this entire plate on its side at one point and it wouldn’t budge!!!
- 1 box White Cake Mix
- 1 box Butterscotch Pudding Mix
- 3/4 cup melted butter
- 3/4 cup Blood Orange Soda
- 4 eggs
- Glaze: 1/4 cup Blood Orange Soda, 1/2 cup white sugar
- Preheat oven to 325 degrees.
- Combine cake and pudding with butter, eggs, and soda, using a hand mixer on low speed.
- Pour into greased and floured bundt pan (I used a combo spray). Bake for 45-50 minutes, until a toothpick comes out clean. While the cake cools make the glaze: bring soda and sugar to a boil over medium heat, about 2-3 minutes (until sugar is dissolved).
- Let the cake cool for 15 minutes in the bundt pan.
- Unmold the cake onto a large plate.