Orange Pound Cake

Tantalize your taste buds with orange cake that's simply sprinkled with powdered sugar!

  • Prep Time 15 min
  • Total Time 2 hr 10 min
  • Servings 16

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup milk
1
package (3 oz) cream cheese, softened
2
teaspoons grated orange peel
3
eggs
Powdered sugar, if desired

  • 1 Heat oven to 325°F. Generously grease and lightly flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • 2 In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Pour into pan.
  • 3 Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
  • 4 Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered.

Expert Tips

When grating orange peel, take care not to include any of the white pith, which is bitter tasting.

Looking to showcase this cake but don't have a cake pedestal? Secure a rimmed cake plate to a compatible upside-down bowl with sticky wax or hot glue (not recommended for fine china, crystal or antiques). The pieces will be secure yet easy to separate for cleaning.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
230mg
230%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
13g
13%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.