This Orange Crush Cake is a blast from the past that brings back all the nostalgia with a zesty twist. It’s made with everyone’s favorite fizzy orange drink – Orange Crush soda.
You may wonder why I’ve styled this cake on astroturf with a game day theme. Well, there’s little more to say than, “It’s football time in Tennessee!” Now, I’m not much of a football game watcher, but my dad and father-in-law are Volunteers for Life (#VFL). And if your blood runs deep orange, you’ll love this cake as much as they do. For non-football fans? You’ll still be all in for this one. It’s a moist, tender cake with the bright, nostalgic flavor of Orange Crush, and the best part? It’s a shortcut recipe! Thanks to white cake mix as a base, it’s a low-effort, high-reward dessert that’s perfect for your next game day or any day.
The exact origin of Orange Crush Cake is a bit murky, but it appears to have gained popularity in the late 1970s and 1980s, during the height of the “soda cake” craze. During this time, home bakers experimented using soda in cakes and other desserts (remember 7-UP cake?). From there, The combination of cake mixes and soda became a fun way to create light, airy cakes with minimal effort. Orange Crush gained popularity for its bright orange citrusy flavor.
Liquid Ingredients
Full disclosure here – this cake uses prepackaged convenience ingredients. This is usually not my style because I love my bakes scratch-made. However, I’m also a huge fan of nostalgic recipes. So I do make concessions when appropriate. This is one of those times.
First, stir together, eggs, oil, a little orange flavored Jell-O, and Orange Crush soda. All the ingredients should be room temperature. Don’t let this mixture stand for too long, or the gelatin will start to congeal.
Ready-Made Dry Ingredients
Next, whisk together one package of white cake mix (dry mix) and one small box of instant vanilla pudding (also the dry mix). Immediately pour the orange mixture into the dry ingredients. Combine on low speed with an electric mixer. I used a hand mixer.
I also bumped up the orange hue with a smidge of orange food color. Totally optional, but it has to be bright for Big Orange fans.
Bake at 350°F
Pour the batter into a greased bundt pan and bake for 50-55 minutes.
I favor flour-based baking spray for greasing bundt pans, but if you don’t have any, then grease as flour as usual.
Cool Before Frosting
Turn the cake out onto a wire rack. The exterior should be well-browned, thanks to all those sugars that caramelize during baking.
Orange Cream Cheese Frosting
Cover the entire cake with soft and fluffy cream cheese frosting. It’s flavored with orange extract and vanilla extract, so the flavor is reminiscent of an orange creamsicle.
Easy Decorating with Sprinkles
This step is optional, but orange confetti sprinkles feel celebratory. So, this cake could be served as a victory dessert, or a consolation – if things go awry on field. You can find the orange confetti I used right here. I also used white nonpareils for a ‘bubbly’ appearance – a nod to the fizzy orange soda in this recipe.
I’m so pleased to tell you how soft and tender this cake is. No doubt from that instant pudding in the mix – it always makes bundt cakes fluffier, more tender, with soft texture. I was suspicious of using it as an ingredient at first, but when I used it in this Caribbean Rum Cake my mind was changed.
This is such an easy cake to make, which means you can throw it together in no time flat. It has a nice orange flavor without being overwhelming. But for me, the appeal is all in the texture. This is not a tough or dense pound cake bundt – it’s very soft, and a pleasure to eat and share!
Related recipe: Orange Pound Cake
Orange Crush Cake
Cake
- 4 large eggs at room temperature
- 3/4 cup vegetable oil
- 2 tablespoons orange Jell-O
- 3/4 cup orange soda at room temperature
- 13.25 oz. white cake mix 1 box
- 4 oz. instant vanilla pudding mix 1 small box
- Orange food color optional
Cream cheese frosting
- 1/4 cup unsalted butter
- 4 oz. cream cheese at room temperature
- 1 cup confectioners’ sugar
- 1/2 cup heavy cream
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 2 tablespoons orange confetti sprinkles optional
- 1 tablespoon white nonpareils optional
Cake
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Preheat the oven to 350°F. Coat a bundt pan with flour-based baking spray or grease and flour the pan.
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In a large measuring pitcher with a pour spout (or a large mixing bowl) combine the eggs, oil, and orange Jell-O. Mix well with an electric mixer until combined. Add the orange crush soda. Mix well. Don’t let this mixture stand for too long, because the gelatin will start to set over time. Get right to the dry ingredients.
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In a large mixing bowl, whisk together the dry cake mix and dry pudding mix. Pour in the orange crush mixture and beat on low speed until well combined.
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Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick tester inserted comes out clean.
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Turn out onto a wire rack to cool completely.
Cream cheese frosting
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In the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the extracts.
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Cover the cooled cake with the frosting; add sprinkles, if using.
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Store the cake in the refrigerator. Bring to room temperature for best flavor and texture.
Yes, but using Orange Crush is what gives this cake its authentic retro flavor. Feel free to try other sodas if you’re curious, though!
How long does the cake stay fresh?
Stored in an airtight container, this cake will stay fresh for about 3-4 days.
Can I make this cake ahead of time?
Absolutely. You can make the cake a day or two in advance and store it in the refrigerator. It keeps well.
