Source: CanolaInfo Test Kitchen | Category: Baking, Dessert

Chocolate Orange Pudding Cake

Check out the baking section of our website to learn how to convert your solid baking recipes to canola oil.

Chocolate Orange Pudding Cake


  • 1 pkg (18oz/515g) chocolate cake mix
  • 3 eggs
  • 1/2 cup canola oil 125 mL
  • 1/4 cup water 60 mL
  • canola oil cooking spray
  • 2 cups cold milk 500 mL
  • 1/4 cup orange juice 60 mL
  • 2 Tbsp orange zest 30 mL
  • 2 (4oz/113g) pkg. instant chocolate pudding
  • 1/3 cup granulated sugar 75 mL
  • 3 Tbsp icing sugar 45 mL


  • 1. Preheat oven to 350 °F (180 °C).
  • 2. In large mixing bowl, combine cake mix, eggs, canola oil and water. Beat on medium speed for 2 minutes. Pour into a 9 x 13 inch (22 x 33 cm) baking pan sprayed with cooking spray.
  • 3. In large bowl, pour milk and orange juice. Stir in orange zest. Add pudding mix and sugar and whisk mixture until well blended, about 2 minutes. Quickly pour evenly over cake batter.
  • 4. Place pan on foil-lined baking pan to catch batter which might bubble over the edge of cake pan. Bake for 55 to 60 minutes or until tester comes out clean.
  • 5. Cool in pan 20 minutes. Mixture will thicken on standing. Spoon pudding cake into dishes and dust with icing sugar or serve with ice cream. Garnish with orange twists.
  • Tip: To make a lemon version, use lemon cake mix and lemon pudding mix. Replace orange juicewith water, and replace orange zest with lemon zest.


24 servings

serving size

nutritional analysis

Per Serving

Total Fat69 g
Saturated Fat1.5 g
Cholesterol25 mg
Carbohydrates31 g
Fiber<1 g
Protein3 g
Sodium340 mg