A surprise-inside bread. An orange flower center inside a cream cheese pound cake and coated with a cream cheese glaze and orange zest. The perfect dessert for Mother’s Day!
Mother’s Day is coming up! Like pretty soon.
And this pound cake is the perfect dessert slash breakfast or brunch for the day.
Plus it’s a lot easier than it looks! Or maybe it already looks easy to you… ? I made a red-velvet heart stuffed pound cake back in February, which would also be great for Mother’s Day. But I thought it would be fun to change things up a bit and make it a little more Spring-ish. Hence the bright orange flower in the middle of this cake.
P.S. Just in case you’ve missed what’s going on, I’ve teamed up with some great bloggers to bring you a whole week of brunch dish inspiration. The recipes are at the end of the post. Also, check out this post for a chance to win one of 20 different prizes!
The most important thing to being successful with this cake is to have a small flower cookie cutter. This one above actually didn’t turn out all that fantastically because the flower shape was too big. I mean it still tasted good and we ate it, but it wasn’t so pretty.
So I re-made the pound cake, this time with a much smaller flower cookie cutter.
Except I didn’t take step-by-step pictures of that one and so you are getting the step-by-step pictures of the one with the over-sized flower. Which still worked, but not as well. Got that all? 🙂
This cake has two steps. Both easy, but a little time consuming just because pound cakes take some time to bake.
The first one is from a mix – an Orange Supreme cake mix. Super delicious orange goodness right there! You make up the cake just how it says to on the package. Once it has been cooked and cooled, you slice it and cut out the shapes in the slices.
Then those slices get placed on top of a teeny-tiny amount of batter for the cream cheese pound cake. And then the shapes get covered and baked again.
The cool part is the flower inside doesn’t dry out from being baked twice. It tastes awesome still! The finishing touches include a glaze and some oranges + orange zest as a garnish, if desired.
And then you can wrap it all up pretty for your mom! 🙂
- 1 box (10.5 ounces) Duncan Hines Orange Supreme Cake mix
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 4 ounces cream cheese softened, I used full-fat
- 3/4 cup (12 tablespoons) salted butter softened
- 1 and 1/2 cups white sugar
- 3 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups white flour
- 1/2 - 1 teaspoon salt depending on preference
- Glaze *
- 1 and 1/2 cups powdered sugar
- 1/4 cup butter softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons orange juice
- 1/2 teaspoon orange zest
- 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, orange juice, and 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.
If the cookie cutter is too large, the cake won't work out. Try to find a very small flower cookie cutter for optimal results.
Here are some more breakfast/brunch ideas that would be perfect for Mother’s Day: