Suprise Inside Orange Pound Cake

By RoketJSquerl

Ingredients

• 1 (10.5 oz) Duncan Hines Orange Supreme Cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 4 ounces cream cheese (I used full-fat), softened
• 1 and 1/2 sticks of salted butter, softened (3/4 cup or 12 tablespoons)
• 1 and 1/2 cup white sugar
• 3 large eggs, at room temperature
• 1/2 tsp. vanilla extract
• 1 and 1/2 cup flour
• 1/2 - 1 tsp. salt, depending on preference
• Glaze *
• 1 and 1/2 cups powdered sugar
• 1/4 cup butter, softened
• 1/2 - 1 tsp. vanilla extract, depending on taste preference
• 2-3 tbsp. orange juice
• 1/2 teaspoon orange zest, optional

Details

Servings 1
Adapted from chelseasmessyapron.com

Preparation

Step 1

Preheat the oven to 350 degrees F for metal or glass pans and 325 degrees F for dark or coated pans. Spray a bread pan with cooking spray and coat well in flour.

Prepare the orange supreme cake according to package instructions. Pour the batter into the greased bread pan and bake according to the time on the instructions.

Let cool for about 10 minutes and then remove from pan.
Cut the bread into slices and let slices continue to cool while you prepare the next layer.

In a large bowl, combine the cream cheese and butter. Using hand mixers, beat for about 2 minutes or until soft and creamy.
Add in the sugar and eggs and continue to beat.
Sift the flour and salt in another small bowl and then slowly mix in with the wet ingredients. Continue to beat and add in vanilla extract.

Set aside and preheat the oven to 350 degrees F if you turned it off.
Using a small flower cookie cutter, cut out the flower in the sliced orange supreme cake.

Grease and flour the bread pan very well.
Pour a very small amount (about 1/4 cup) of the pound cake layer into the bottom of the pan and spread it along the bottom. Then stick the orange flower pieces from the back of the pan to the front. Pack the flowers in tightly so cake can't seep between the layers.

Pour the remaining pound cake on top so that all the hearts should be completely covered. Use a spoon if needed to place the batter around the flowers. Be gentle so you don't ruin any of the flowers.

Cook for about 60-80 minutes or until a toothpick (stuck in only the pound cake layer) comes out clean. This time variance is so large because of altitude differences.

Watch the cake and make sure the top and sides aren't burning. If they seem to be browning too quickly, cover with a tin foil tent,
Let the cake cool for about 10-15 minutes and then remove onto a large plate or platter.
While the cake is cooling, whisk together the powdered sugar and butter. Add in vanilla extract and orange juice to meet your taste preferences. If desired stir in the orange zest.
Spoon the glaze over the cake and let the glaze drip down the sides. Add more orange zest and orange slices as an optional garnish.

Using the cookie cutter as a guide for how thick your pieces should be cut, cut and serve.