Orange Cream Cake with Cool Whip Pudding Frosting light and fluffy.
Tastes like a big Push Up Ice Cream Pop, remember those?
Orange Cream Cake | Cool Whip Pudding Frosting
The first time I ever had an Orange Cake, I was like what? Orange? Cake? It just seemed strange. One bite was all it took for me to be convinced that, yes indeed, orange can be a cake and can be fabulous!
My Orange cake is very moist with an extremely light frosting on it. This frosting recipe is the easiest ever to make. It’s pudding and whipped cream. The flavors of this cake just scream summer to me!
If you’ve ever enjoyed a Push Up Frozen ice cream pop, that is what I modeled this cake after. Frozen orange sorbet with cream.
I started this cake with an orange cake mix, then kicked it up. It has a fine crumb and rich texture. One item I used to make this cake super moist is instant pudding. I don’t recommend leaving it out. Sour cream also helps keeps this cake moist and rich.
Not only did I use instant pudding in the cake, I also used it in the icing. Not only is it in the icing, it’s the primary component of the icing. If you live in an area where instant pudding is unavailable, there is really no substitution. You may want to order it from my Amazon Store.
Pudding mixed with cool whip makes a really light frosting that I think you’ll love. You can also use different pudding flavors and match it with different cake flavors. I think a lemon cake with lemon instant pudding frosting would be out of this world. I may have to make that next!
Do you make layer cakes? I used to make layered cakes for a local restaurant. It was big fun, I got to create whatever crazy flavors each week that I wanted. But, I’ll be honest, I don’t make them very often now. I usually reserve a tall, impressive layered cake for holidays.
How to frost a 3-layer cake.
- It very important to work with cool cake. Otherwise, chances are the icing will slide off or you’ll get it completely frosted and it’ll slowly slide to one side. I know this for a fact! It’s even good to refrigerate the layers. I find cold layers the easiest to work with.
- Level the layers. Using a long serrated knife, as best as you can, shave the dome hump off the cake to make the cake flat. Snack on that cake or give it to your children!
- Place one cake layer on a pretty serving tray. Check that it will fit in your cake cover so you can keep it fresh! If you have a layer that thicker than the others, place it on the bottom, the weight of the other layers will compress it and they’ll end up being about the same thickness. Scoop a big spoonful of icing on the layer and spread it evenly with an off-set spatula. Place the second layer on top, add icing and spread it evenly. Place the last layer on the cake. Using the of-set spatula frost the sides of the cake then the top. Make swirly designs in frosting with the tip of the spatula.
That’s all there is to frosting a layer cake!
Orange Cream Cake with Cool Whip Pudding Frosting
Ingredients
Cake
- 1 box orange cake mix
- 1 box 3.4oz Vanilla Instant pudding mix, (don't make the pudding recipe, we'll use it dry.)
- 1 cup canola oil
- ½ cup whole milk I use 2%
- 1 cup sour cream
- 4 large eggsFrosting
- 1 cup cold milk
- 1 3.5 ounce package instant pudding (dry) - I used French Vanilla flavor
- 8 ounce cool whip
- 1 tablespoon orange zest usually it's the zest of one large naval orange
Instructions
- Preheat oven to 350 degrees Fahreinheit. Spray three 9 inch round cake pans with nonstick spray.
- For the Cake: Mix the cake mix, vanilla instant pudding mix, vegetable oil, milk, sour cream and eggs with an electric or stand mixer until fluffy (about 2 minutes on medium speed).
- Pour the cake batter evenly into your 3 prepared cake pans.
- Bake for 25-27 minutes or until a wooden pick inserted in the center of the cake comes out clean.
- Cool on a wire rack 5 to 10 minutes before inverting. Allow to cool completely before frosting.
- For the frosting: Whisk milk and pudding until pudding begins to get thick. Fold in Cool Whip and orange zest until well combined. Fold carefully to keep it light and fluffy.
- Frost cake immediately and refrigerate until ready to serve.
Notes
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Brandy says
I came across this on pinterest and want to make it for Easter tomorrow. Is it possible to make this into cupcakes? Would I just follow the box directions for cupcakes?
Paula says
I’m just seeing this. Yes it would make wonderful cupcakes and yes follow direction/cook times for cupcakes.
Gentle Joy Homemaker says
This looks so good… for some reason, our family really likes the orange and vanilla combination, so this fits right in. 🙂
Linda G says
I love the ingredients in your recipe! I love making Bunct cakes. Can I use a Bunct pan instead of the layers?? And how would the cooking time differ?
Walter says
Any change I can make this in a 9 x 13 pan and use a orange Jello gelatin to “poke”the cake to give it a more intense orange flavor?
Susan says
My son loves this cake! I just finished making it for the second time. I’m not real crazy about baking but this is super easy. I used vegetable oil the first time and canola oil this time. I do not not know if there will be a difference yet. You use both ingredients in your instruction. Is there one you prefer. Also, I had difficulty getting the icing whipped. Do you thaw the whip cream? I’m assuming so I cannot see how you would whip it unless it was thawed. Maybe I used too much orange zest. I’m letting the cake cool now before I try the icing again. No matter how it turns out it is a yum yum cake. We all LOVED it!
Thank You so much.
Susan says
I just read your comment. I’ve had the exact questions. Also, my son loves this cake. My cake is cooling now for about the 3rd time. It just hit me how much canola oil this cake calls for. I’ve used canola oil each time. I would like to know the difference too. I didn’t use the Orange the 2nd time when making the frosting. Like you said how would you whip the whip cream unless you let it thaw. It is tasting anyway. I make a 11×13 and cut it down the center. Sorry I couldn’t answer your questions I just thought it was interesting your son loves the cake and I’ve wondered the exact same. Enjoy!
Paula says
I missed this comment until now somehow. Sorry. I use vegetable oil and canola oil interchangebly. I can’t tell the difference in any recipe between the two. I have not tried i but you are right, 1 cup of oil is a lot. I’m sure you could cut it down to 3/4 cup without noticing much difference (I haven’t tried this though) and a lot of time I’ll use half oil and half apple sauce for the oil in a recipe. I’ve even sub this in brownies and can’t tell so you may try that too.
Yes, thaw the cool whip.
I’m glad you like it
Paula