Remove from oven and place on a wire rack to cool for 30 minutes. Lightly cover the pan with plastic wrap and refrigerate for at least 1 hour but preferably 24 hours for the flavors to meld. Cut in squares and serve with a dollop of sweetened whipped cream. Makes 20 servings. When Byrn needs a cake in a hurry, she says, she usually makes this one or a lemon variation.
Most people have the ingredients on hand, and the cake bakes up beautifully moist every time.
Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour, shaking out excess. Place the cake mix, orange juice, oil, sugar, vanilla and eggs in a large mixing bowl. Blend on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase speed to medium and beat 2 minutes more, scraping the sides down again if needed.