Heat oven to just below 350°. Grease and flour a heavy bundt pan. Place cake mix, instant pudding, eggs, vegetable oil and water in a large mixing bowl. Beat at medium speed 2 or 3 minutes, scraping occasionally with a rubber spatula. Stir in currants. Pour into prepared pan and bake 55 minutes. Cool on a wire rack for about 5 minutes before removing from pan. Blend together sugar and orange juice. Spoon frosting over top and sides of warm cake. Cake will keep moist for several days. Serves 10.