The Orange Crush Cake That Stays Moist for Days
This Orange Crush Cake is the retro dessert you didn’t know you needed. It’s bright with real orange soda and a tangy cream cheese glaze, and it stays impossibly tender for days.
Make it in a bundt pan for a showy finish, but a 9×13 works too. Either way, it’s the kind of cake that disappears fast at potlucks and weeknight dinners alike.
Why This Orange Cake Stays in the Rotation
The crumb is unbelievably soft, thanks to the instant pudding and the carbonation from the soda. You get a hit of citrus in every bite, without any artificial aftertaste.
The cream cheese glaze seeps into the top, giving you a tangy, sweet crust that balances the bright orange. It’s the cake I bring when I need something that tastes like effort but isn’t.
Ingredients
- 1 box (15.25 oz) yellow cake mix: any standard brand works.
- 1 box (3.4 oz) instant vanilla pudding mix: this is the major moisture boost.
- 4 large eggs: room temperature eggs blend more smoothly.
- 1 cup vegetable oil: canola or a neutral oil keeps the crumb light.
- 1 cup orange soda: regular Crush, Fanta, or store brand, not diet.
- 1 box (3 oz) orange gelatin powder: the jello powder carries the color and extra orange flavor.
- 4 oz cream cheese, softened: full-fat tastes best in the glaze.
- 2 cups powdered sugar: for a thick, pourable glaze.
- 2 tbsp orange soda: for thinning the glaze, use more if needed.
- 1 tsp vanilla extract
- Pinch of salt
- Orange zest, for garnish (optional)
Variations / Substitutions
- Swap the soda: use grape or strawberry Crush for a whole new cake personality.
- Add fresh zest: fold 1 tbsp orange zest into the batter for a more natural citrus punch.
- Go scratch: replace the cake mix with your favorite yellow cake recipe, but keep the pudding and soda for texture.
- Gluten-free option: use a certified gluten-free yellow cake mix, and check that your pudding mix is gluten-free.
If you like this style of cake, you’ll probably enjoy a Lemon Soda Cake too.
How to Make Orange Crush Cake
Step 1: Mix the Batter
In a large mixing bowl, combine the 1 box yellow cake mix, 1 box instant vanilla pudding mix, 4 large eggs, 1 cup vegetable oil, 1 cup orange soda, and the entire box of orange gelatin powder. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and no dry streaks remain.
The batter will be thick and pale orange from the gelatin. Scrape down the sides of the bowl once to make sure everything is evenly distributed.
Step 2: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan thoroughly with shortening and a dusting of flour, or use a baking spray with flour. Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
The cake will rise high and fill your kitchen with a warm, citrusy scent. Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 3: Beat the Glaze
In a medium bowl, beat the 4 oz softened cream cheese with an electric mixer until smooth. Add 2 cups powdered sugar, 2 tbsp orange soda, 1 tsp vanilla extract, and a pinch of salt, then beat again until creamy and pourable.
If the glaze feels too thick, add a splash more orange soda. If it gets too thin, stir in a little extra powdered sugar. You want it thick enough to cling to the cake and drip slowly down the sides.
Step 4: Drizzle and Serve
Once the cake is completely cool, place the wire rack over a sheet of wax paper or a baking sheet to catch drips. Slowly pour or spoon the glaze over the top of the cake, letting it run down the sides and pool in the center. Scatter fresh orange zest on top right away while the glaze is still wet. Slice and serve at room temperature.
Serve thick slices as they are, or with a soft cloud of whipped cream on the side for a little extra richness.
Tips for a Sturdy Orange Crush Cake
- Grease the pan with care: I get the best release by rubbing solid shortening into every crevice of the bundt pan, then dusting with flour and tapping out the excess.
- Use room temperature eggs: cold eggs can make the batter curdle a little, so take them out 30 minutes before you start.
- Boost the orange: after baking, poke the warm cake all over with a skewer and brush on 2 extra tablespoons of orange soda for an intense citrus kick.
- Let the glaze set: it firms up after about 20 minutes, which makes the cake easier to slice and transport.
Bake times by pan:
| Pan | Bake Time |
|---|---|
| 10-cup bundt pan | 40-45 mins |
| 9×13-inch pan | 30-35 mins |
| 9×5-inch loaf pan | 45-50 mins |
Keeping the Cake Fresh
Refrigerate: cover slices or the whole cake tightly and refrigerate for up to 5 days. The crumb stays soft even cold.
Reheat: a quick 10-second zap in the microwave brings back that just-baked tenderness, though the glaze will soften.
Serve cold: it’s genuinely delicious straight from the fridge on a warm day.
What to Serve With Orange Crush Cake
A scoop of vanilla ice cream works beautifully because the cold, creamy sweetness balances the tangy orange glaze. A strong cup of black coffee is another good partner, its bitterness cuts through the cake’s richness and makes each bite pop.
Frequently Asked Questions
Can I use diet orange soda?
No, the sugar in regular soda is important for the cake’s structure and browning. Diet soda can give you a dense, pale result.
Do I really need the orange gelatin?
Yes, the gelatin powder deepens the orange color and flavor in a way the soda alone can’t. Without it, the cake tastes much milder.
How do I get the cake out of the bundt pan cleanly?
Run a thin knife around the edges and the center tube 10 minutes after baking, then invert onto a rack. If it sticks, let it sit upside down for a minute with the pan still on top before lifting.
Can I freeze this cake?
Yes, wrap the unglazed cooled cake tightly in plastic and freeze for up to 3 months. Thaw at room temperature, then glaze and serve.
Orange Crush Cake Recipe
Ingredients
Method
- In a large bowl, beat the cake mix, pudding mix, eggs, oil, 1 cup orange soda, and gelatin powder with an electric mixer on medium speed for 2 minutes until smooth.
- Pour the batter into a greased 10-cup bundt pan. Bake at 350°F (175°C) for 40-45 minutes, until a toothpick comes out clean. Cool in the pan 10 minutes, then turn out onto a rack to cool completely.
- In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, 2 tbsp orange soda, vanilla, and salt. Beat until creamy and pourable, adjusting consistency with a little more soda or powdered sugar as needed.
- Once the cake is fully cool, drizzle the glaze over the top. Scatter orange zest on top while the glaze is still wet. Slice and serve.
