Triple Orange Butter Cake by Lady Rose

Rose Mary Mogan


I bought a Marianne Cake pan from Amazon, & wanted to make something sweet. Although there was a recipe that came with the pan, I recreated it, & came up with a version of my own. My husband loved it, & I used what I had in the fridge & pantry to garnish it. It turned out moist, buttery and very good. I was very pleased with the way it turned out, and how great it tasted. It has a great buttery taste. You can use any 10 cup bundt pan to make the recipe. I am sure you will agree it makes a very impressive presentation, & it is not too sweet. Great idea for the holiday, or any SPECIAL OCCASSION


★★★★★ 2 votes

8-10 people depending on appetites
25 Min
1 Hr


  • 1 box
    sml size orange jello
  • 2 1/2 stick
    butter, softened to room temperature
  • 2 c
  • 3 3/4 c
    all purpose flour
  • 1/2 tsp
  • 2 tsp
    baking powder
  • 6 medium
    eggs, room temperature or (5 large)
  • 8 oz
    cream cheese, soften to room temperature
  • 2 tsp
    orange extract
  • 2 tsp
    butter flavor
  • 1 Tbsp
    zest from orange
  • 1 large
    orange, sliced thin (2 slices quartered)
  • 1 can(s)
    cherry pie filling
  • 12-14
    mini marshmallows
  • 12-14
    maraschino cherry halves

How to Make Triple Orange Butter Cake by Lady Rose


  1. Preheat oven to 350 degrees F. Spray Bundt pan liberally with Bakers Joy cooking spray.
  2. Combine flour, salt baking powder and jello into a medium size bowl, stir to mix and set aside.
  3. Add butter, cream cheese and sugar to a large bowl and beat at least 10 minutes. Until batter is light and fluffy. Then add eggs one at a time, and beat after each addition. Add the orange zest, orange extract, and butter flavoring & beat again.
  4. Now gradually add the flour to the creamed batter and beat until completely mixed together. Pour into prepared pan, and bake in preheated 350 degree F. oven for 55 to 60 minutes or until tooth pick inserted into center comes out clean.
  5. Remove cake from oven when done, and allow to sit and cool for at least 15 minutes, then invert onto serving platter. Top cake with chilled canned cherry pie filling. Garnish top with orange quarter slices, & mini marshmallows, and arrange half slices of orange around base of cake and top each half with maraschino cherry halves. Enjoy!
  6. PLEASE NOTE: The Marianne cake Pan has a recessed area where the cherry pie filling will fit nicely when inverted, sort of like a FLAN PAN WHEN INVERTED , only it the Marianne Pan holds a lot more.

Printable Recipe Card

About Triple Orange Butter Cake by Lady Rose

Course/Dish: Cakes Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Hashtags: #moist #tasty #BUTTERY

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