Thoroughly butter and flour a Bundt cake pan or 9-inch cast iron skillet. Preheat oven to 375°F.
Cream together the sugars and butter using an electric mixer until light and fluffy. Add eggs, one at a time, beating after each to incorporate. Add vanilla and corn oil and mix until just blended.
Turn mixer to lowest speed and carefully and slowly add gluten-free flour, baking powder, and salt. Once dry ingredients are mixed in, add half-and-half and mix for another 30 seconds.
Fold in corn and orange zest by hand and pour the mixture into the prepared pan. Bake for 25-30 minutes or until just firm to the touch. Allow cake to cool for about 10 minutes before removing from the pan.
Serve with fresh berries, whipped cream, powdered sugar, or ice cream.