Orange Marmalade Bundt Cake

The holiday season’s rich flavors—from savory to baked goods—fill kitchens everywhere with wonderful aromas. For a seasonal standout this year, try this fruity citrus Orange Marmalade Bundt Cake. Break out your most festive Bundt pans, and this simple cake turns into a holiday showstopper that looks as good as it tastes.

You could serve one at the end of a holiday meal, but how about this: make several to give as gifts. Bundt cakes also freeze well for an easy make-ahead dessert. Just make sure you use fresh zest; it really brings out the cake’s yummy citrus flavor.

Orange Marmalade Bundt Cake
Serves 16
A light and delicious Orange Marmalade Bundt Cake.
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  1. 1 (18.25-ounce) box yellow cake mix*
  2. 1 teaspoon orange zest
  3. 1 cup fresh orange juice
  4. 1/3 cup canola oil
  5. 1 (6-ounce) container nonfat orange-flavored yogurt
  6. 1 large egg, lightly beaten
  7. 2 large egg whites
  8. ¼ cup plus 1 tablespoon orange liqueur or fresh orange juice, divided
  9. ½ cup orange marmalade, or apricot or peach preserves
  1. Preheat oven to 350°. Spray a 10-cup Bundt 
pan with nonstick baking spray with flour.
  2. In a large bowl, combine cake mix, orange zest 
and juice, canola oil, yogurt, egg, egg whites, and 
¼ cup liqueur; beat at medium speed with a mixer 
until well blended.
  3. Pour batter into prepared pan. Bake until wooden pick inserted near center comes out clean, 40 to 45 minutes. Let stand 5 minutes, and invert onto serving plate.
  4. In a microwave-safe bowl, combine remaining 1 tablespoon liqueur and preserves. Microwave 
45 seconds. Pour over warm cake.
  1. For testing purposes, we used Pillsbury 
Moist Supreme Yellow Cake.
  2. Nutritional information per serving: 231 Calories, 28% Calories from Fat, 7g Fat, 2g Saturated Fat, 14mg Cholesterol, 233mg Sodium, 38g Carbohydrate, 0g Dietary Fiber, 26g Sugars, 2g Protein. Diabetic exchanges: 2½ Carbohydrate, 1½ Fat.
Louisiana Cookin



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