Go Back
+ servings
Print

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!
Course Dessert
Cuisine American/Southern
Keyword cake, layer cake, orange
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Calories 260kcal
Author Paula Jones

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 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.
  • 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.

Notes

©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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