Orange Cream Cake | Cool Whip Pudding Frosting

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Orange Cream Cake | Cool Whip Pudding Frosting is light and fluffy. Tastes like a big Push Up Ice Cream Pop, remember those?

Orange Cake with Cool Whip Pudding Frosting

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.

Orange Cake with Cool Whip Pudding Frosting

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, but it’s also the primary component of the icing. If you live in an area where the 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! 

Orange Cream Cake | Cool Whip Pudding Frosting

Do you make layer cakes? I used to make layered cakes for a local restaurant. It was big fun, I got to create whatever fun 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

How to frost a 3-layer cake.

  1. It is 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.
  2. 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!
  3. 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 is 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 offset 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. 
  4. For more tips, check out this post from Simply Recipes, 5 Tips for the Perfect Layer Cake

That’s all there is to frosting a layer cake! 

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Orange layer cake

Orange Cream Cake with Cool Whip Pudding Frosting

Orange Cream Cake with Cool Whip Pudding Frosting is light, fuffy and full of citrus flavor! The zesty tanginess of this moist cake tastes like orange sorbet and makes a mind blowing dessert for any occasion!
Author: Paula
5 from 7 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings

Ingredients

Cake

  • 1 box orange cake mix
  • 1 box 3.4 oz 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 eggs

Frosting

  • 1 cup cold milk
  • 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°F. 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 for 5 to 10 minutes before inverting. Allow the layers to cool completely before frosting.

For the frosting:

  • Whisk milk and pudding until the pudding begins to get thick. Fold in Cool Whip and orange zest until well combined. Fold carefully to keep it light and fluffy.
  • Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.

Nutrition

Calories: 260kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 356mg | Potassium: 108mg | Fiber: 1g | Sugar: 24g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg
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28 Comments

  1. 5 stars
    I have made this cake before! It was great! Although the recipe said to put in a teaspoon of orange zest in the cake. That really made it pop more. It really helped to bring the orange flavor out, but not be overpowering. So there’s the answer for the gentleman who wanted more orange flavor! Just thought I would share that.

  2. 5 stars
    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?

    1. I’m just seeing this. Yes it would make wonderful cupcakes and yes follow direction/cook times for cupcakes.

  3. 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?

  4. 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?

  5. 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.

    1. 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!

      1. 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

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