Name: Cake Mix Blueberry Orange Loaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 yellow cake mix; 1 box (3.4 oz) vanilla instant pudding and pie filling mix; 1 cup milk; 2 tablespoons of orange juice from fresh oranges; 1 cup butter, softened (2 sticks); 2 large grated oranges zested; 4 eggs; 1 1/2 cups fresh blueberries (if you use frozen remove any ice and blot dry); 1 teaspoon cinnamon; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon allspice

Our cinnamon and spice blueberry orange cake mix cake is bursting with fall freshness.

This blueberry orange cake highlights seasonal flavors using a cake mix and seasonal spices, it's so moist and festive to serve and perfect with warmed apple cider or a cup of pumpkin spice latte.

If you need a hard-to-buy holiday gift, this cake can be made from individual min or large loaves, muffins, or even baked into holiday specialty-shaped tins.

Blueberries are frozen or fresh and can be used and we have a list of fabulous mix-ins below to change the batter for a different cake every time.

Scroll down to get this printable recipe. To avoid ad intrusions, just hit print, and the ads will disappear.

Easy Tips for Making Blueberry Orange Spice Cake Mix Cake

preheat the oven to 350 degrees and line two small bread loaf pans with parchment paper
mix all the ingredients except the berries using an electric mixer until smooth
gently fold in the berries and any mix-ins you prefer
sprinkle cinnamon sugar before baking on top is optional
use the toothpick method to ensure the center is cooked all the way

baked full loaf of blueberry orange spice loaf

Shopping Ingredients in this recipe measurements are in the printable recipe card below

white of yellow cake mix
vanilla instant pudding
milk
eggs
blueberries
cinnamon
pumpkin pie spice
orange juice
butter at room temperature
orange zest

how to make blueberry orange loaf collage of photos

Tips

always preheat oven
full loaves, bundt cakes, and sheet pan, also can be baked with this batter
keep wrapped in a cool place after baking or freeze
sprinkle cinnamon and sugar on the icing before or after baking with a light icing
substitute another berry or IE: cranberries, raspberries, blackberries, boysenberries
freeze muffins or individual cakes for up to 6 months in freezer bags
dried fruits can be added in place of fresh fruits
for chocolate fans add mini chocolate chips to the batter instead of berries
add chopped pecans or another nut you prefer
add coconut to the batter before baking

Pans to Use for Blueberry Cake Mix Orange Spice Cake:

Sheet cake: 13 x 9 around 30 minutes
Bundt pan: 9 -inch around 55 to 60 minutes
Round pans: 9-inch around 20 to 25 minutes
Mini Loaf and Muffins: 20 to 25 minutes
Note: use the toothpick method (place in the cake when it comes out clean then the cake is cooked)

Substitutions for Fruits for Cake Mix Batter

blackberries
boysenberries
chopped strawberries
raspberries
chopped cranberries
dates chopped
diced peaches
diced apples

Pin for later Cake Mix Blueberry Orange Spice Loaf

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American

Yield: 12

Author: Claudia Lamascolo

Cake Mix Blueberry Orange Loaf

Cinnamon and spice Blueberry Orange Cake Mix Loaves. Tender cake bursting with fall flavors.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

1 yellow cake mix
1 box (3.4 oz) vanilla instant pudding and pie filling mix
1 cup milk
2 tablespoons of orange juice from fresh oranges
1 cup butter, softened (2 sticks)
2 large grated oranges zested
4 eggs
1 1/2 cups fresh blueberries (if you use frozen remove any ice and blot dry)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon allspice

Instructions

Preheat the oven to 350 degrees and line 2 loaf pans with parchment paper for easy removal (these can be greased also) or another pan you prefer refer to the notes for baking times.
In a mixing bowl using an electric mixer, add the mix, eggs, milk, butter, spices, and instant pudding and beat for around 3 minutes until smooth.
Fold in the berries.
Pour into prepared pans.
Bake for 20 to 25 minutes (or see notes before for different pans used) until the toothpick comes out clean in the center and the middle looks dry.

Notes

Pans to Use:

Sheet cake: 13 x 9 around 30 minutes
Bundt pan: 9 -inch around 55 to 60 minutes
Round pans: 9-inch around 20 to 25 minutes
Mini Loaf and Muffins: 20 to 25 minutes
Note: use the toothpick method (place in the cake when it comes out clean then the cake is cooked)

Substitutions for Fruits

blackberries
boysenberries
chopped strawberries
raspberries
chopped cranberries
dates chopped
diced peaches
diced apples

Tips

always preheat oven
full loaves, bundt cakes, and sheet pan, also can be baked with this batter
keep wrapped in a cool place after baking or freeze
sprinkle cinnamon and sugar on the icing before or after baking with a light icing
substitute another berry or IE: cranberries, raspberries, blackberries, boysenberries
freeze muffins or individual cakes for up to 6 months in freezer bags
dried fruits can be added in place of fresh fruits
for chocolate fans add mini chocolate chips to the batter instead of berries
add chopped pecans or another nut you prefer
add coconut to the batter before baking

Nutrition Facts

Calories

372

Fat (grams)

19 g

Sat. Fat (grams)

11 g

Carbs (grams)

48 g

Fiber (grams)

1 g

Net carbs

46 g

Sugar (grams)

28 g

Protein (grams)

5 g

Sodium (milligrams)

515 mg

Cholesterol (grams)

98 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.