Orange Creamsicle Pound Cake

Prep/Cook Time
  • 0 minutes prep
  • 0 minutes cook
Servings 1 people
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  • 1 package Sara Lee® Frozen Pound Cake
  • 4 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 2 cups powdered sugar
  • 1 tablespoon orange juice
  • 1/2 cup sugar (plus extra for garnish)
  • 1/2 cup water
  • 1 orange
  • 1 teaspoon orange extract
  • 1/4 cup shredded coconut (optional)
  1. In bowl of electric mixer using paddle attachment, mix cream cheese, butter, confectioner’s sugar, orange extract, orange juice and zest of half of an orange until smooth.
  2. Meanwhile, create glaze by bringing sugar and water to a boil in saucepan over medium-high heat. Peel half of an orange with a vegetable peeler being careful to avoid the white part of the orange.
  3. Add orange peels and reduce to simmer for 8-10 minutes.
  4. Remove peels from glaze, roll in sugar and let dry for 10 – 15 minutes.
  5. Drizzle remaining orange glaze over top of pound cake.
  6. Spread orange cream on top and sides of cake. Add coconut flakes if desired.
  7. Garnish top of cake with slices of remaining orange, a sprinkle of orange zest and a few candied orange peels.

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