December Recipes

Orange-Cream Cake

Sliced Orange Cream Cake
Hands On:
30 minutes
Total Time:
60 minutes


  • 1 (12-oz.) Hy-Vee Bakery unsliced pound cake
  • 1 ¼ cups Hy-Vee creamy cream cheese frosting, divided
  • ¾ cup Hy-Vee orange marmalade, divided
  • Oranges, peeled and thinly sliced, for garnish
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Remove pound cake from pan. Line the foil pan the cake came in with plastic wrap, extending plastic wrap over the edges of the pan; set aside.
Place cake on its side and cut loaf lengthwise into 4 equal layers. Place bottom layer of cake in prepared loaf pan. Spread evenly with ¼ cup cream cheese frosting and 1/4 cup orange marmalade. Repeat layering with cake layers and toppers two more times; place top cake layer on top. Wrap extended edges of plastic wrap around cake. Refrigerate for 30 minutes.
Remove cake from refrigerator. Use plastic wrap to lift cake from pan; transfer cake to a serving platter. Place an additional ½ cup cream cheese frosting in a medium microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour frosting over cake, letting frosting drip down sides. Let stand until set. Top cake with peeled and thinly sliced fresh oranges, if desired.

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