If you’ve ever dreamed of a coffee cake that blends moist, tender crumb with a zesty pop of citrus and a satisfying crunch, then this Orange Pecan Coffee Cake with Whipped Orange Glaze Recipe is going to be your new best friend. Imagine the warmth of cinnamon-spiced pecans swirling through a soft cake base, all topped with a luscious whipped orange glaze that brightens every bite. This cake is a perfect companion for your morning coffee, a sweet pick-me-up for afternoon tea, or a standout dessert at brunch. It’s ridiculously easy to make but feels so special and inviting that everyone will be asking for seconds.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together beautifully to create layers of flavor and texture. Each element plays a vital role, from the tangy sour cream that keeps the cake moist, to the fresh orange zest that brings brightness, and the crunchy pecans for that irresistible bite.
- Yellow cake mix: Provides a fluffy and tender cake base with a reliable texture.
- Instant vanilla pudding mix: Adds extra moisture and a subtle vanilla richness to the batter.
- Sour cream: Keeps the cake moist and tender while adding a slight tanginess.
- Large eggs: Bind the ingredients and contribute to the cake’s structure.
- Vegetable oil: Ensures a soft crumb without the heaviness of butter.
- Vanilla extract: Enhances the overall sweetness and aromatic notes of the cake.
- Orange (zested and juiced): Brings vibrant citrus flavor in both batter and glaze.
- Chopped pecans: Add crunch and a warm, nutty contrast to the soft cake.
- Light brown sugar: Gives a mellow sweetness and a hint of caramel to the pecan swirl.
- Ground cinnamon: Adds a cozy, spicy note perfectly paired with the nuts and orange.
- Powdered sugar: Forms the base of a smooth, tangy whipped orange glaze.
How to Make Orange Pecan Coffee Cake with Whipped Orange Glaze Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350 °F so it’s hot and ready. Lightly grease a 13 by 9-inch baking pan with nonstick spray, which helps your cake release easily and bake evenly. This step sets the stage for perfectly textured results every time.
Step 2: Mix the Batter
In a large bowl, combine the yellow cake mix and instant vanilla pudding mix first. Then add sour cream, eggs, vegetable oil, vanilla extract, and one teaspoon of fresh orange zest. Use an electric mixer on medium speed to blend everything for about two minutes until smooth and glossy. The pudding mix and sour cream work their magic here, making the batter ultra-moist and full of flavor.
Step 3: Transfer to Baking Pan
Pour your silky batter into the prepared pan, spreading it evenly. This creates a smooth canvas for the yummy pecan topping swirling to come next.
Step 4: Create the Pecan Swirl
In a small bowl, stir together chopped pecans, light brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the batter. Take a butter knife and cut through the batter vertically and horizontally to swirl the pecans halfway into the cake, giving it a gorgeous marbled look and the perfect nutty bite throughout.
Step 5: Bake to Perfection
Bake your cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The cake will puff up and fill your kitchen with an incredible aroma. Once done, transfer the pan to a wire rack and let it cool for about 30 minutes to set everything before glazing.
Step 6: Whip Up the Orange Glaze
While the cake cools, mix powdered sugar with fresh orange juice—start with about 1½ tablespoons and adjust to get a smooth, drizzle-friendly consistency. The glaze should be thick enough to cling but thin enough to gently drip over the cake’s surface, sealing in moisture with a fresh citrus punch.
How to Serve Orange Pecan Coffee Cake with Whipped Orange Glaze Recipe
Garnishes
For an extra-special touch, sprinkle some additional orange zest or lightly toasted pecans on top of the whipped orange glaze just before serving. It adds brightness visually and a fresh crunch with every bite.
Side Dishes
This coffee cake pairs wonderfully with a cup of freshly brewed coffee or tea for the ultimate morning or afternoon treat. You can also serve it alongside a bowl of fresh berries or fruit salad to add a refreshing, juicy counterpoint.
Creative Ways to Present
For brunch or special occasions, cut the cake into squares and layer them with whipped cream and segments of orange in a trifle dish. Alternatively, serve individual slices warm with a scoop of vanilla ice cream for a dessert everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to two days to preserve its moisture and texture. After this, refrigeration can help extend freshness but may slightly dry out the cake.
Freezing
You can freeze the unglazed cake wrapped tightly in plastic wrap and foil for up to three months. When ready to enjoy, thaw overnight in the refrigerator before adding the whipped orange glaze fresh for best flavor and texture.
Reheating
Warm individual slices gently in the microwave for about 15 seconds to bring back that fresh-baked taste and softness. Adding a little extra drizzle of orange glaze or a dollop of whipped cream makes it feel like you just baked it.
FAQs
Can I use a different type of nuts instead of pecans?
Absolutely! Walnuts, almonds, or even hazelnuts can be great alternatives. Just toast them lightly to enhance their flavor before adding.
What if I don’t have instant pudding mix?
You can omit the pudding mix, but it helps keep the cake moist and tender. To compensate, consider adding a little extra sour cream or yogurt for moisture.
How do I make the whipped orange glaze thicker or thinner?
If your glaze is too thin, add more powdered sugar little by little. For a thinner glaze, add drops of orange juice gradually until you get the desired consistency.
Can I make this cake gluten-free?
Using a gluten-free yellow cake mix and ensuring the pudding mix is gluten-free will make this recipe safe for gluten-sensitive diets without sacrificing deliciousness.
What’s the best way to zest an orange for this recipe?
Use a fine grater, microplane, or a sharp zesting tool to carefully remove only the colorful outer skin. Avoid the white pith underneath as it’s bitter.
Final Thoughts
This Orange Pecan Coffee Cake with Whipped Orange Glaze Recipe is truly a gem that everyone should experience at least once. Its bright citrus notes, cozy nutty swirls, and luscious glaze make it much more than just a simple cake. Whether you’re hosting brunch, craving a sweet snack, or treating loved ones, this cake delivers hearty flavor and comforting warmth that will definitely become a favorite in your kitchen. Go ahead and give it a try—you won’t regret it!
Print
Orange Pecan Coffee Cake with Whipped Orange Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cake Mix Coffee Cake is an easy and delicious dessert that combines a yellow cake mix with instant vanilla pudding for extra moistness and flavor. Enhanced with sour cream and a hint of orange zest, topped with a cinnamon-pecan swirl, and finished with a light orange glaze, this coffee cake is perfect for breakfast or a sweet snack with coffee or tea.
Ingredients
Cake Batter
- 1 package yellow cake mix (13.25 ounces, Betty Crocker Super Moist)
- 3.4 ounce package instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 orange (zested and juiced, divided)
Topping
- ⅔ cup chopped pecans
- ⅓ cup light brown sugar
- 2 teaspoons ground cinnamon
Glaze
- ½ cup powdered sugar
- About 1½ tablespoons orange juice (from the zested orange)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9 inch baking pan with nonstick cooking spray and set it aside to ensure the cake does not stick.
- Make the Batter: In a large bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the sour cream, eggs, vegetable oil, vanilla extract, and 1 teaspoon of orange zest. Using an electric mixer, beat on medium speed for 2 minutes until the batter is smooth and well blended.
- Transfer Batter to Pan: Pour the prepared batter into the greased baking pan, spreading it evenly.
- Prepare and Add Topping Swirl: In a small bowl, mix together the chopped pecans, light brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the cake batter. Using a butter knife, cut through the batter and swirl the topping side to side and lengthwise to create a marbled effect.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool on a wire rack for 30 minutes.
- Make the Orange Glaze: While the cake cools, combine the powdered sugar with about 1 ½ tablespoons of freshly squeezed orange juice in a small bowl. Stir until the mixture reaches a thick drizzle consistency—not too thin.
- Drizzle and Serve: Drizzle the orange glaze over the slightly cooled coffee cake. Allow the glaze to set before slicing and serving.
Notes
- The orange zest and juice add a bright, citrusy flavor that complements the cinnamon and pecans beautifully.
- Make sure not to overmix the batter once you add the dry ingredients to keep the cake tender.
- You can substitute pecans with walnuts if preferred.
- For a dairy-free version, substitute sour cream with a plant-based yogurt or sour cream alternative.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
