This Orange Crush pound cake is just as tender and velvety as classic pound cake, but the use of orange soda gives it a fun flavor and color.

Whenever I bake this cake, I’m always reminded of the character Kel from Nickelodeon’s “Kenan and Kel.”

He LOVED orange soda, and I’m pretty sure he’ll fall for this cake, too. I know I did.

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The cake is so tender, and the orange flavor is absolutely amazing. Whether you serve this for breakfast or dessert, it will be a guaranteed hit.

Are you ready to take a bite? Let’s get baking!

Orange Crush Pound Cake

Adding soda to cakes isn’t a new thing. You’ve probably heard of Coca-Cola cake and 7-Up cake.

This pound cake tastes nothing like them, but it’s 150% delicious.

The combination of orange soda and vanilla makes this cake outrageously addictive! That orange hue makes it looks extra special, too.

It even has a smooth cream cheese frosting, making it even more irresistible.

Ingredients

Shortening and Margarine – The fats that give richness to the cake. You can also use butter and canola oil instead.
Granulated Sugar – For sweetness.
Eggs – They bind the ingredients together, giving your batter structure.
Flour – The base of the cake. Sift it beforehand to avoid a lumpy batter.
Orange Soda – The cake’s primary source of flavor and color! Naturally, this recipe calls for Orange Crush, but you’re free to use your favorite orange-flavored soda.
Orange Flavoring – This is an orange-flavored cake, after all. You can also add lemon zest for a bolder flavor.
Vanilla Extract – A true flavor enhancer.

Margarine – Butter works, too. Use room temperature margarine or butter for a lump-free frosting.
Cream Cheese – The tart and creamy component that balances the sweetness of the cake.
Powdered Sugar – To sweeten the frosting. Together with margarine and cream cheese, it creates a smooth mixture that’s easy to pipe and spread.
Orange Flavoring – So that you get that nice orange flavor in the cake and the frosting.
Vanilla Extract – It gives the frosting a much deeper flavor.

Use room temperature butter and eggs. This will make the ingredients incorporate with each other easily.
Beat the butter, shortening, and sugar at medium speed for about 5 minutes. This cake doesn’t use baking powder or baking soda to make the batter rise. It relies solely on the air pockets created while beating the ingredients together to lift it. In short – do not skip this step!
In a rush to make this pound cake? Skip a few steps and use a boxed cake mix instead. It’s effortless but still gives you a flavorful dessert.
Make your pound cake even more orange-y by adding orange zest to the batter and the frosting.
Use a large, 10-cup capacity tube pan to bake the cake in. Any smaller and the batter will overflow.
Grease the pan well and coat it with flour for easy cake release. Nothing’s worse than a perfectly baked cake that you can’t take out of the pan!
You can also use non-stick cooking spray for greasing the pan as it already contains flour.

You’ll use orange cream cheese frosting in this recipe, but there are lots of others to choose from. Here are some ideas:

American buttercream. This classic frosting is a simple combination of butter and powdered sugar. You can infuse it with juices and extracts such as lemon and vanilla to add flavor.
Not in the mood to make your own frosting? Use pre-made frosting instead! Pillsbury, Duncan Hines, and Betty Crocker frosting are all great brand options.
For a prettier cake that suits the theme of your celebration, use gel coloring to color your frosting. You can even use a piping bag and a bunch of piping tips to decorate your cake. Just be sure to let the cake cool completely when you do. Get the kids involved. I’m sure they’ll love it!
If you’re not a fan of frosting, that’s okay! Orange Crush pound cake also tastes great even with just a dusting of powdered sugar. A dollop of whipped cream works, too!
For extra crunch and texture, top the cake with toasted coconut or shaved chocolate.

Another thing I love about this pound cake is that it tastes even better the longer it sits. As long as you store it properly, that is.

Tightly wrap the cake with plastic wrap and leave it at room temperature. It will stay tender and moist for up to a week.

Want to keep the cake around longer? Pop it in the freezer! Slice it into individual portions and tightly wrap each in plastic wrap.

Place them in freezer-safe bags, seal, label, and freeze. Frozen pound cake keeps well for up to 3 months.

To thaw, transfer the cake to the fridge or on the countertop until soft. Reheat it in the microwave for 15 to 20 seconds on low power. Enjoy!

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Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

7383

kcal

To make the cake, preheat the oven to 325 degrees Fahrenheit. Grease the bottom of a 10-cup capacity tube pan and coat with flour.
In a large mixing bowl, beat together shortening, margarine and sugar at medium speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, until well-combined.
Add in the soda alternately with the sifted flour. Beat until smooth and lump-free. Stir in the orange flavoring and vanilla extract.
Pour the batter into the prepared tube pan. Bake for 1 hour and 10 minutes, or until the top is golden, and a toothpick inserted into the center comes out clean.
Flip the pan over onto a wire rack. Let the cake cool inside the pan for about 10 to 15 minutes.
Meanwhile, prepare the frosting. In a large mixing bowl, beat together margarine and cream cheese at medium speed until light and fluffy, about 3 minutes.
Add powdered sugar, orange flavoring, and vanilla. Beat until the frosting is smooth and spreadable.
Loosen the sides of the cake with a knife and release it from the pan. Spread frosting over the warm cake.