A dessert worth toasting to.

Number of Servings

Cake Ingredients

  • 15.25 ounce box super moist yellow cake mix
  • 3 eggs
  • 0.5 cup champagne or prosecco
  • 0.75 cup freshly squeezed Sunkist® orange juice (Minneola Tangelo or Valencia)
  • 0.33 cup vegetable oil

Glaze Ingredients

  • 1 cup powdered sugar
  • 2 tbsp. champagne or prosecco
  • 1 tbsp. freshly grated Sunkist® orange zest (Minneola Tangelo or Valencia)

Prep Time

PREPARATION: 10 minutes

BAKING: 35 – 40 minutes


  1. Preheat oven to 350°F.
  2. Lightly grease or spray a nonstick Bundt pan with nonstick cooking spray.
  3. In a large mixing bowl, combine cake mix, eggs, champagne or prosecco, freshly squeezed Sunkist® orange juice and oil.
  4. Mix with an electric mixer on low speed for 30 seconds. Stop and scrape sides of bowl and then continue mixing on medium speed for 2 minutes.
  5. Pour batter into prepared pan. Bake in preheated oven on a lower rack about 35 – 40 minutes, until a toothpick inserted into middle of cake comes out clean. Rotate pan halfway through baking time.
  6. Let cool in pan for 10 minutes, then remove and place onto a cake plate.


  1. In a small bowl, combine powdered sugar champagne or prosecco and freshly grated Sunkist orange zest.
  2. Stir until smooth and then drizzle cake with glaze.