Fanta Pound Cake has a fabulous texture as every good pound cake should, a slight orange flavor, and a thick cream cheese icing.
It’s basically a pound cake with a little orange flavoring from Fanta soda and some orange zest. But we know a plain pound cake can be one of the most awesome desserts right?
And this one is totally decked out for summer a bright orange color.
There are certain sodas I only drink during the summer. There’s something about an ice-cold Cheerwine or Fanta Orange on a hot summer day. Your energy starts to wane due to the oppressive heat and then a couple of gulps of Fanta Orange, laden with sugar, can give you enough of a boost to refrain from taking a nap.
Rich, Buttery Texture
A combination of butter and shortening plus a packet of whipped topping mix gives this cake an incredible texture. So rich and buttery and dense, but tender. It’s almost velvety.
Gotta love the orange color! It’s almost Clemson Orange.
Note: You’ll have to add orange food coloring to get it this color.
How To Get The Perfect Texture
To get the best texture, beat the butter and shortening a long time, very slowly beat in the sugar, and beat in each egg before adding the next one. But then, you want to mix as little as possible. Just enough to get an even consistency.
Since this cake has a cream cheese frosting, it should be stored in the refrigerator. Can be frozen for up to 2 months.
Never miss a recipe! Follow Spicy Southern Kitchen on Pinterest and Instagram.
More Desserts Made with Soda
Fanta Pound Cake
- 1 cup butter room temperature, (2 sticks)
- 1/2 cup vegetable shortening
- 2 3/4 cups sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 1 cup Fanta soda
- 1 teaspoon vanilla extract
- 2 teaspoons orange zest
- 1/4 teaspoon salt
- 1 envelope whipped topping mix
- orange food coloring, optional
Cream Cheese Icing
- 6 ounces cream cheese, softened
- 6 tablespoons butter
- 1 tablespoon fresh orange juice
- 4 cups confectioners’ sugar
- 3 tablespoons milk
- Preheat oven to 325 degrees. Grease and flour a tube pan or bundt pan.
- Cream butter and shortening for 3-5 minutes using an electric mixer with a paddle attachment (or a hand mixer). Gradually add sugar.
- Add eggs one at a time, stopping to scrape down sides of bowl.
- Alternate between adding flour and Fanta, beginning and ending with flour.
- Beat in vanilla extract, orange zest, salt, and whipped topping mix.
- If desired, add food coloring to get a deeper orange color.
- Pour batter into pan and bake for approximately 1 hour and 15 minutes.
- Let cool in pan for 15 to 20 minutes and then invert onto a cake stand.
- To make Icing, beat butter and shortening together until smooth. Add orange juice. Gradually beat in confectioners’ sugar and milk. If too thick, add a little more milk or orange juice.
- Spread icing on top of the cake and let it spread down the sides some.
Once eggs are added, beat as little as possible.
Want to Save This Recipe?
Sharing this recipe with The Weekend Potluck.
Not sure what whipped topping mix is? Here is a link to Dream Whip Whipped Topping Mix on Amazon. You can get a much better price on it at your grocery store. Look for it by the pudding mixes on the baking aisle. It usually seems to be on the top shelf.
Disclosure: This post may contain affiliate links.
27 thoughts on “Fanta Pound Cake”
Can I use oil in place of shortening? Will he texture be altered?
Hi what is the purpose of the whipping topping mix??? And do you need to add it. …
Does it really need this much sugar or can I cut it back?
I would really like to try this recipe. What can I use in place of the vegetable shortening?
Hi Hope, just use all butter. Hope it turns out well for you. 🙂