Creamsicle Orange Bundt Cake
This amazing Creamsicle Orange Bundt Cake is a perfect way to celebrate mom on her special day!! It is full of wonderful orange flavor from concentrated orange juice, orange zest and orange extract.
Servings: 1 bundt cake
Calories: 688kcal
Equipment
Ingredients
- 1 cup butter softened and more for pan
- 3 cups flour more for dusting the pan
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 box 100 gm. vanilla pudding mix
- 2 oranges zested one for decoration plus more for slices to decorate
- 1 1/2 cups sugar
- 5 large eggs
- 1/2 can frozen orange concentrate thawed
- 1 tsp. orange extract
- 10 drops orange food coloring optional
- 1/2 cup sour cream
Cream Cheese Frosting
- 6 oz. cream cheese
- 1/4 cup butter
- 3 cups icing sugar confectioners sugar
- 1 tsp. vanilla
- 1-2 Tbsp. heavy cream
Instructions
- Preheat oven to 350F. Melt 1-2 Tbsp. of butter and paint the bundt pan with the melted butter. Add flour and cover all sides. Bang out excess. Set aside.
- In a medium bowl add the flour, pudding mix, baking soda, baking powder, salt and orange zest from one orange, whisk together.
- Using a standup mixer with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and beat well after each addition. Mix in orange juice, orange extract and orange food coloring if using.
- Alternatively add the flour and sour cream, starting and ending with the flour in three batches and the sour cream in two. Don't over mix.
- Pour the batter into the prepared pan and smooth with a spatula. Bake for 55-60 min. or until a cake tester comes out clean. Let cake cool in the pan for 30 min. and then remove carefully onto a rack to cool completely. Cake will keep well for up to 3 days wrapped in plastic wrap.
- For the icing, mix together the butter and cream cheese in a standup mixer with a paddle attachment and whip until creamy. On low add the extract and the icing sugar. Add the cream to get the right consistency to ice. Place the icing in a decorating bag with a #6PT icing tip. Ice using long loops. Decorate with orange zest and orange slices.
- Refrigerate if making ahead of time but bring to room temperature before serving.
Nutrition
Serving: 1 | Calories: 688kcal | Carbohydrates: 101g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 691mg | Fiber: 4g | Sugar: 71g