Prepare cake batter and bake as directed on package for two 9-inch round cake pans, substituting 1-1/2 cups of the whipped topping for the oil and stirring orange zest into the batter before pouring into prepared pans. Cool cake layers in pans 10 min.; invert onto wire racks. Carefully remove pans; cool cakes completely.
Beat cream cheese, orange juice and powdered sugar in small bowl with electric mixer until well blended. Stir in remaining whipped topping.
Fill and frost cake layers with the cream cheese frosting. Store in refrigerator.
