↞ recipe box start page
Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg (18.25 oz) plain yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 1/3 cups orange juice
3 large eggs
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 tbsp grated orange zest (from one large orange)
Syrup:
3/4 cup orange juice
2 tbsp granulated sugar
Filling:
1 cup orange marmalade
Frosting:
3/4 cup heavy (whipping) cream
3 tbsp granulated sugar
3/4 cup sour cream
Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease and flour 2 (9 inch) round cake pans, and set the pans aside. Place a large mixing bowl and beaters in the refrigerator to chill.
In a separate large mixing bowl, place the cake mix, pudding mix, orange juice, eggs, oil, vanilla, and orange zest. (Reserve the orange for juicing.) Blend on low speed until the ingredients are moistened.
Increase the mixer speed to medium and blend until they are well combined, 2 minutes more. Divide the batter between the two pans and place the pans in the oven. Bake until the centers spring back when lightly pressed with your finger, 25 to 30 minutes.
Meanwhile, prepare the syrup. Cut the reserved orange in half, and squeeze out the juice through a strainer into a measuring cup. Add more carton orange juice as needed to make 3/4 cup. Pour this into a small bowl, and whisk in the sugar. Whisk until the sugar has dissolved, then set this aside. For the filling, place the orange marmalade in a small saucepan and heat over low until it is loose enough to spread, or heat in a glass bowl in the microwave oven.
Meanwhile, prepare the frosting. Pour the cream into the chilled bowl. Beat with the cold beaters until soft peaks form, and then continue beating on high while adding the sugar. Beat until stiff peaks form. Fold in the sour cream, and place the frosting in the refrigerator.
Remove the cake layers from the oven, and place the pans on a rack to cool 5 minutes. Turn the layers out onto the cooling racks, and let cool right-side up for 20 minutes. Poke holes in the top layers with a wooden skewer or chopstick and slowly spoon the orange syrup over the surface. Allow the layers to cool 30 minutes more, or until they are at room temperature.
To assemble, place one layer on a cake plate. Spread two-thirds of the marmalade evenly on top. Place the second layer on top. Spoon the remaining marmalade in the center of the cake and spread toward the edge of the cake, leaving a cake border of about 1 1/4 inches. Frost the sides and the top 1 1/4 inches of cake, leaving the marmalade exposed. Place the cake in a cake saver in the refrigerator to store.
view more member recipes
ORANGE MARMALADE CAKE
view my recipes
print
save
Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
Cake:
1 pkg (18.25 oz) plain yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding mix
1 1/3 cups orange juice
3 large eggs
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 tbsp grated orange zest (from one large orange)
Syrup:
3/4 cup orange juice
2 tbsp granulated sugar
Filling:
1 cup orange marmalade
Frosting:
3/4 cup heavy (whipping) cream
3 tbsp granulated sugar
3/4 cup sour cream
Place a rack in the center of the oven, and preheat the oven to 350 degrees. Lightly grease and flour 2 (9 inch) round cake pans, and set the pans aside. Place a large mixing bowl and beaters in the refrigerator to chill.
In a separate large mixing bowl, place the cake mix, pudding mix, orange juice, eggs, oil, vanilla, and orange zest. (Reserve the orange for juicing.) Blend on low speed until the ingredients are moistened.
Increase the mixer speed to medium and blend until they are well combined, 2 minutes more. Divide the batter between the two pans and place the pans in the oven. Bake until the centers spring back when lightly pressed with your finger, 25 to 30 minutes.
Meanwhile, prepare the syrup. Cut the reserved orange in half, and squeeze out the juice through a strainer into a measuring cup. Add more carton orange juice as needed to make 3/4 cup. Pour this into a small bowl, and whisk in the sugar. Whisk until the sugar has dissolved, then set this aside. For the filling, place the orange marmalade in a small saucepan and heat over low until it is loose enough to spread, or heat in a glass bowl in the microwave oven.
Meanwhile, prepare the frosting. Pour the cream into the chilled bowl. Beat with the cold beaters until soft peaks form, and then continue beating on high while adding the sugar. Beat until stiff peaks form. Fold in the sour cream, and place the frosting in the refrigerator.
Remove the cake layers from the oven, and place the pans on a rack to cool 5 minutes. Turn the layers out onto the cooling racks, and let cool right-side up for 20 minutes. Poke holes in the top layers with a wooden skewer or chopstick and slowly spoon the orange syrup over the surface. Allow the layers to cool 30 minutes more, or until they are at room temperature.
To assemble, place one layer on a cake plate. Spread two-thirds of the marmalade evenly on top. Place the second layer on top. Spoon the remaining marmalade in the center of the cake and spread toward the edge of the cake, leaving a cake border of about 1 1/4 inches. Frost the sides and the top 1 1/4 inches of cake, leaving the marmalade exposed. Place the cake in a cake saver in the refrigerator to store.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Orange Marmalade Cake
by sgre52160
Cake: 1 pkg plain yellow cake mix 1 (3.4 oz) pkg vanilla instant pudding mix 1 1/3 cups orange juice 3 large eggs 1/2 cup vegetable oil 1 tsp pure vanilla extract 1 tbsp grated orange zest (fro
by sgre52160
Cake: 1 pkg plain yellow cake mix 1 (3.4 oz) pkg vanilla instant pudding mix 1 1/3 cups orange juice 3 large eggs 1/2 cup vegetable oil 1 tsp pure vanilla extract 1 tbsp grated orange zest (fro
Salmon With Orange Marmalade
by suemunzlinger
1/8 cup orange marmalade 1 tablespoon low sodium soy sauce 1 garlic cloves, minced 1/2 teaspoon grated fresh ginger 1 (3/4 lb) salmon fillets 1/8 teaspoon salt Directions:
by suemunzlinger
1/8 cup orange marmalade 1 tablespoon low sodium soy sauce 1 garlic cloves, minced 1/2 teaspoon grated fresh ginger 1 (3/4 lb) salmon fillets 1/8 teaspoon salt Directions:
Orange Marmalade Sauce
by sgre52160
1/2 cup marmalade 1/4 cup Grey Poupon Country mustard 1/4 cup honey 4 drops Tabasco to taste Mix together and serve. This gets reasonably close. NOTE: Good on pork.
by sgre52160
1/2 cup marmalade 1/4 cup Grey Poupon Country mustard 1/4 cup honey 4 drops Tabasco to taste Mix together and serve. This gets reasonably close. NOTE: Good on pork.
Pudding - Bread - Orange Marmalade
by KitchenMagician
Makes 8 servings. 1/4 c. unsalted butter, softened 12 thick slices white bread 1/2 c. orange marmalade 2 c. light cream 1 c. whipping cream 6 eggs 2 T. grated orange rind 1 c. granulated sug
by KitchenMagician
Makes 8 servings. 1/4 c. unsalted butter, softened 12 thick slices white bread 1/2 c. orange marmalade 2 c. light cream 1 c. whipping cream 6 eggs 2 T. grated orange rind 1 c. granulated sug
view more member recipes
related CDKitchen recipes
Outback Orange Marmalade Sauce
Marmalade Ham Glaze
Dipping Sauce for Egg Rolls
Esther's Orange-Marmalade Layer Cake (Mitford Series)
Easy Orange Bisquick Scones With Raisins
Tilapia With Zesty Orange Salsa
Asian Pork Roast
Orange Glazed Carrots
Strawberries With Fluffy Cream Cheese Dip
Grilled Salmon With Orange Glaze