Christine Whisenhunt Recipe

Orange Cream Cheese Stuffed Biscuit Cake

By Christine Whisenhunt cwhisenhunt


Recipe Rating:
Serves:
Makes one bundt.
Prep Time:
Cook Time:

Christine's Story

The original name of this cake is just Orange Cake, but I have never heard of anything like this, and thought it deserved a more descriptive name that captured everything going on in it. This sounds like a great breakfast or brunch cake, perfect with coffee or tea. A great treat to make for a luncheon or tea. This is yet another recipe from that cookbook that my great aunt gave me that was compiled for her local high school homecoming reunion. It's so unusual and sounds so good that I just had to share. Enjoy!

Note:Photos borrowed from the internet.

**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the recipe credit goes to Merritt L. Crawford.**

Ingredients

1/4 c
sugar
1/2 c
chopped pecans
1 Tbsp
grated orange rind
2 can(s)
(11 oz./ea.) buttermilk biscuits
1 pkg
(3 oz.) cream cheese, cut into 20 squares
1/2 c
butter, melted
FOR GLAZE:
1 c
sifted powdered sugar
2 Tbsp
orange juice

Directions Step-By-Step

1
Combine sugar, pecans and orange rind in a small bowl. Put melted butter in a seperate bowl. Separate each biscuit in half. Put a piece of cream cheese in the center of one half and cover with remaining half, pinching sides together. Dip in butter and dredge in sugar mixture. Stand each finished biscuit on edge in a lightly greased 12 cup (10 inch) bundt pan, spacing evenly. Drizzle with remaining sugar mixture. Bake at 350 degrees for 40 minutes, or until golden brown. Immediately invert onto a wire rack. Combine powdered sugar and orange juice. Spoon over warm cake. Serve while warm.

About this Recipe

Course/Dish: Cakes, Biscuits, Sweet Breads
Other Tag: Quick & Easy

You May Also Like:

loading...

45 Comments

user
Christine Whisenhunt cwhisenhunt
Sep 29, 2012
Sorry, I'm not on much anymore and just saw this. I don't think it matters, Constance. If in doubt, just use the regular, buttermilk, or homestyle ones. This is an old recipe book, so I doubt they had the flaky ones then. Just go for it! I don't see how you can mess it up! Enjoy!
user
constance king constancek
Sep 24, 2012
I saw this recipe under another name... call it anything you want, it sounds "to die for". I bought oranges, extract, cream cheese and got to the can biscuit aisle and realized there were two kinds, flakey and homestyle. HELP. Im going to fall over and faint if I don't have these SOON. Does it even matter which kind I use? What does everyone else use?
user
Christine Whisenhunt cwhisenhunt
Apr 11, 2012
Glad you enjoyed it, Martha! Thanks for the feedback, I appreciate it!
user
martha smith sarsa47
Apr 11, 2012
i printed this recipe off last week. the next day my son in law wanted to try it. they went to the store and made it when they got home. the house smelled heavenly and it tasted as good as it smelled.
user
Christine Whisenhunt cwhisenhunt
Feb 29, 2012
I have several recipes for monkey bread already, I just wondered if you had luck with a certain recipe. I cooked mine almost an hour and it was dry outside and all doughy inside. I have no idea what happened, but I don't know that I'm willing to try it again until someone gives me a "no fail" recipe for it. LOL