FOR THE CAKE

15.25-ounce box of orange cake mix (just the cake mix – not the other ingredients listed on the package)

3.4-ounce box of cheesecake instant pudding (just the powder)

4 large eggs

1 cup cream soda

1/2 cup vegetable oil

1 teaspoon vanilla extract

FOR THE ICING

1 & 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons orange juice

1 tablespoon milk

Preheat oven to 350 degrees F. Butter and flour a 10 or 12-inch fluted bundt pan.

In a large bowl, whisk together the cake mix, instant pudding powder, eggs, cream soda, vegetable oil, and vanilla extract; beat with an electric mixer or whisk vigorously for 2 minutes, until combined.

Pour evenly into the prepared pan.

Bake for approximately 40 minutes or until a toothpick in the center comes out clean.

Remove from oven and cool for 10 minutes, then run a dull knife along the edges to loosen. Then allow to cool COMPLETELY (otherwise the icing will just melt when you pour it on.)

Turn the cake out onto a wire rack or plate; whisk together the icing ingredients and drizzle over the top, letting it fall down the sides. Let set.

Slice and serve!