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triple orange butter cake by lady rose

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I bought a Marianne Cake pan from Amazon, & wanted to make something sweet. Although there was a recipe that came with the pan, I recreated it, & came up with a version of my own. My husband loved it, & I used what I had in the fridge & pantry to garnish it. It turned out moist, buttery and very good. I was very pleased with the way it turned out, and how great it tasted. It has a great buttery taste. You can use any 10 cup bundt pan to make the recipe. I am sure you will agree it makes a very impressive presentation, & it is not too sweet. Great idea for the holiday, or any SPECIAL OCCASSION

(2 ratings)
yield 8 -10 people depending on appetites
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For triple orange butter cake by lady rose

  • 1 box
    sml size orange jello
  • 2 1/2 stick
    butter, softened to room temperature
  • 2 c
    sugar
  • 3 3/4 c
    all purpose flour
  • 1/2 tsp
    salt
  • 2 tsp
    baking powder
  • 6 md
    eggs, room temperature or (5 large)
  • 8 oz
    cream cheese, soften to room temperature
  • 2 tsp
    orange extract
  • 2 tsp
    butter flavor
  • 1 Tbsp
    zest from orange
  • 1 lg
    orange, sliced thin (2 slices quartered)
  • 1 can
    cherry pie filling
  • 12-14
    mini marshmallows
  • 12-14
    maraschino cherry halves

How To Make triple orange butter cake by lady rose

  • 1
    Preheat oven to 350 degrees F. Spray Bundt pan liberally with Bakers Joy cooking spray.
  • 2
    Combine flour, salt baking powder and jello into a medium size bowl, stir to mix and set aside.
  • 3
    Add butter, cream cheese and sugar to a large bowl and beat at least 10 minutes. Until batter is light and fluffy. Then add eggs one at a time, and beat after each addition. Add the orange zest, orange extract, and butter flavoring & beat again.
  • Triple Orange Butter cake by Lady Rose ready for the oven.
    4
    Now gradually add the flour to the creamed batter and beat until completely mixed together. Pour into prepared pan, and bake in preheated 350 degree F. oven for 55 to 60 minutes or until tooth pick inserted into center comes out clean.
  • Triple Orange Butter Cake by Lady Rose, hot from the oven, allot to cool for 15 minutes and then invert onto a serving platter.
    5
    Remove cake from oven when done, and allow to sit and cool for at least 15 minutes, then invert onto serving platter. Top cake with chilled canned cherry pie filling. Garnish top with orange quarter slices, & mini marshmallows, and arrange half slices of orange around base of cake and top each half with maraschino cherry halves. Enjoy!
  • Close up view of Triple Orange Butter Cake by Lady Rose.
    6
    PLEASE NOTE: The Marianne cake Pan has a recessed area where the cherry pie filling will fit nicely when inverted, sort of like a FLAN PAN WHEN INVERTED , only it the Marianne Pan holds a lot more.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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