Orange Marmalade Bundt Cake
For the Cake:
1 package Pillsbury™ Moist Supreme® White Cake Mix
8 ounces cream cheese, softened
½ cup butter, softened
½ cup brown sugar, packed tightly
3 eggs + 2 egg yolks
⅓ cup water
⅓ cup vegetable oil
⅓ cup orange marmalade
Zest of 1 large orange
Juice of 1 large orange
For the glaze:
¼ cup orange marmalade
1 tablespoon butter
Preheat the oven to 350F, and spray a 12-cup bundt pan with baker's spray.
In a bowl, cream together butter, cream cheese, and brown sugar.
Slowly add in eggs one at a time to prevent the fats from separating. Add in remaining ingredients and beat for 2 minutes.
Pour the batter into a bundt pan. Bake for 40-50 minutes, or until an inserted toothpick comes out clean.
Let cool before removing from the pan. Place on a cake stand in the fridge to get cold.
Once the cake is in the fridge, combine glaze ingredients in a saucepan over low heat. Stirring constantly, the cold butter and marmalade will melt into the Frosting, creating a runny consistency. Remove from heat and allow to cool for 15 minutes.
Once the glaze is cool to the touch but still runny, remove cake from fridge and pour glaze over cake. Immediately put the cake back in the fridge to allow the glaze to set.
Serving Size (1 Slice (80g)), Calories 270 (Calories from Fat ), Total Fat 13g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 70mg, Sodium 250mg, Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 27g, Includes 21g Added Sugars), Protein 3g, Potassium 57mg, thiamine 0mg, Riboflavin 0mg, niacin mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mg, Calcium 89mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.