Orange Poke Cake

Preheat the oven to 350°F. Grease a 9x13-inch cake pan.

Make the batter: In a large bowl, combine the cake mix with the pudding. Add the eggs, oil, and water. Using a whisk or an electric mixer, beat until no pockets of dry ingredients remain.

Bake: Pour the cake batter into the prepared pan and bake until a cake tester comes out of the center of the cake clean and the top is barely brown, 35 to 40 minutes.

Make the glaze: While the cake is baking, heat the butter in the microwave just until melted, 20 to 30 seconds. In a medium bowl, stir the orange juice into the powdered sugar. Then stir in the melted butter until no lumps remain.

Poke and glaze the cake: When the cake is done baking, remove it from the oven and poke it all over with the tines of a fork. Pour the glaze all over while the cake is still hot. Place the cake on a wire rack and let it cool for about 15 minutes. The glaze will distribute throughout the cake and harden slightly on top. If you see small clumps of powdered sugar on top, that's ok. They'll eventually melt into the cake. Slice the cake and serve warm or at room temperature. Store leftovers covered on the counter for up to 4 days or tightly wrapped in the freezer for up to 2 months.