1 Tbsp. Rice Flour
Orange Juice, as needed
1 package Gluten Free Yellow Cake Mix
1/4 c. Granulated Sugar
1 Stick Unsalted Butter, softened
1 tsp. Vanilla
Start out by preheating the oven to 350 degrees. Then spray the inside of a bundt pan with some Pam, and then dust it with the rice flour. Set the pan aside for now. Next, wash and dry the orange, and use a zester to create 2 teaspoons of orange zest. (Save the rest of the zest for a topping later!) Then, cut the orange in half and squeeze the juice out of the orange. (For the rest of the recipe, use this orange juice as far as it will stretch; then, regular carton orange juice will be fine.) In a large mixing bowl, combine the orange zest, 2/3 c. orange juice, the package of cake mix, sugar, butter, eggs, and vanilla. Use an electric mixer to combine for about 30 seconds. Then mix on medium speed for a minute or two until well blended. Pour into the bundt cake pan and bake for about 30-35 minutes.
When the cake is done, take it out and let it cool in the pan for ten minutes. Then, use a knife to scrape around the edges of the pan to separate the cake from the pan. Then, flip onto a wire rack to cool fully.
For the glaze, if you want it (you DO want it):
3 Tbsp. Orange Juice
1 c. Powdered Sugar
Whisk together the orange juice and powdered sugar in a small bowl. Use a toothpick to poke about a dozen holes in the cake. Drizzle the glaze over the cake. I also tossed the extra zest with about a teaspoon of sugar and sprinkled that over the top of the cake as well.
This is a great cake- enjoy!!