Orange Creamsicle Cake with Orange Zest Cream Cheese Frosting
Servings 16 servings
Ingredients
Cake
- 1 box white cake mix
- 4 eggs
- 1 3-oz pkg instant vanilla pudding
- ¾ c. vegetable oil
- 4-6 Tbsp orange zest
- 1 8-oz can orange soda (I used Sunkist)
Frosting
- 6 oz cream cheese, softened
- 6 Tbsp butter, softened
- 3-4 c. powdered sugar
- zest of 1 orange
- 1 tsp. vanilla
- 3 Tbsp orange juice
- red and yellow food coloring (optional)
Instructions
Cake Instructions
- Preheat the oven to 350°F. Grease your pan(s). You can use a bundt pan, 9x13 pan or a couple of 8- or 9-inch round pans.
- Mix together the cake mix, eggs, pudding mix, oil, zest and orange soda in a large bowl with a mixer until fully incorporated.
- Pour the batter into the pan and pop it in the oven. The bundt pan required about 35-40 minutes, while the other pans would be closer to 25-30 minutes.
- The cake is done when the top is lightly browned and a toothpick inserted in the middle comes out clean. Another good indicator is that when you touch the top of the cake, it should spring back.
- Remove from the oven and let cool completely.
Frosting Instructions
- Combine the cream cheese and butter in a medium bowl. Mix until smooth.
- Add in the vanilla, orange zest and orange juice and mix well.
- Start adding powdered sugar by the cupful until it reaches the desired consistency.
- When the cake is cool, remove it from the pan (unless you used a 9x13) and place it on the serving plate before frosting. If the frosting is a little thicker than you'd like, warm it up in the microwave for about 15 seconds before spreading it on the cake. Serve with vanilla ice cream.