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Thursday, May 30, 2024

Mad Libs Cake

I knew you were ­_____, so I baked a _____.

A friend was coming over sort of last minute, so I thought I might make a cake. Thinking of the half-gallon of orange juice just sitting in my refrigerator, I took to the internet. I found this Orange Cake, but besides the orange juice, I didn’t quite have all the other ingredients the recipe required.

Kind of like a game of Mad Libs, I filled in the blanks with suitable substitutions I had on hand. I ended up using a box of Dolly Parton’s Banana Cake, vanilla pudding mix, and Fiori di Sicilia flavoring (a combination of citrus and vanilla) from King Arthur to step in for lemon extract.

What do you know? I baked a pretty tasty Mad Libs Cake!

Here’s the original recipeplay with it as you will.

Orange Cake
Adapted from

1 (15.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 large eggs
1 teaspoon lemon extract

2/3 cup white sugar
1/3 cup orange juice
1/4 cup unsalted butter

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
Transfer cake to a serving platter and drizzle glaze over top.

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