Orange-Scented Pound Cake and Frosting Fondue

  • Prep 15 min
  • Total 35 min
  • Servings 8


box Betty Crocker™ pound cake mix
cup water
cup butter, softened
Grated peel of 1 orange
can Betty Crocker™ Rich & Creamy milk chocolate or vanilla frosting
cup pretzels and/or large marshmallows
cup fresh orange sections and/or strawberries
Assorted candy sprinkles, chopped nuts, colored sugars, as desired


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  • 1
    Heat oven to 350°F. Generously grease 9x5-inch loaf pan with shortening; lightly flour.
  • 2
    In medium bowl, beat cake mix, water, butter, eggs and orange peel on low speed 30 seconds, then on medium speed 3 minutes (or beat 4 minutes by hand). Pour into pan.
  • 3
    Bake 22 to 25 minutes or until firm to the touch. Cool 10 minutes. Remove from pan; cool completely on cooling rack.
  • 4
    Cut top of cake to even out, and divide cake horizontally into 3 long slices. Using a cookie cutter, cut shapes out of loaf cake. To make fondue, place frosting in a ramekin, and microwave uncovered 30 seconds to 1 minute or until melted.
  • 5
    Place cake cutouts and remaining ingredients in small ramekins or containers on a platter around the fondue. Surround with napkins, wooden skewers for dipping and small plates.



Expert Tips

Pour cake batter into mini muffin tins in place of cutting out shapes, and skewer each mini cupcake. This will yield 3 dozen mini cupcakes.

Cutting out shapes from cake will make 12 to 14, depending on the size of your cookie cutter.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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