Best Orange Cream Cheese Stuffed Biscuit Cake Recipes

CREAM CHEESE STUFFED CARROT CAKE

Steps:

• Preheat the oven to 350F degrees. Butter and flour a 10 cup bundt cake pan (or use nonstick-spray with flour in it). Set aside.**
• To make the Cream Cheese Filling, beat the cream cheese and sugar until light and creamy. Beat in remaining Filling Ingredients until smooth. Set Aside.
• In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in remaining Wet Ingredients just until combined. Don't overmix.
• Stir Wet Ingredients into Dry Ingredients just until moistened, then stir in 2 1/2 cups grated carrots until evenly combined (I use my clean hands to stir in the carrots).
• Spoon 3 cups batter into prepared bundt cake pan. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Top with remaining batter.
• Bake at 350F degrees for 45 minutes, cover with foil then reduce heat to 325 and bake an additional 25-30 minutes or until toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
• To make the Orange Cream Cheese Glaze, using an electric mixer, cream together all of the Glaze ingredients EXCEPT the powdered sugar on medium speed for 1-2 minutes or until completely smooth. Add sifted powdered sugar and beat until very smooth, scraping down sides as needed. Place the frosting in the refrigerator for 5 to 10 minutes before using.
• When cake has cooled, drizzle Glaze over cake or individual servings, whisking in additional orange juice/milk if Glaze has become too thick upon standing.
• Store in the refrigerator for up to 7 days.

MARMALADE CREAM CHEESE COFFEE CAKE

Steps:

• 1. Preheat oven to 350. Spray a bundt pan with Pam.
• 2. Combine all ingredients for filling and beat until smooth.
• 3. Melt butter in a microwave safe dish and add marmalade to this. Microwave for about 30 seconds to melt marmalade. Cool 2-3 minutes, stir frequently.
• 4. Put 1 cup of sugar in a shallow bowl.
• 5. Set up your workstation. A cutting board to prepare the biscuit. The bowl with the cream cheese, the bowl with the sugar, the bowl with the melted marmalade and butter.
• 6. Take a biscuit, flatten it and put a small dollop of the cream cheese mix in the middle. Then fold in half pinching ends together. This is like making a stuffed dumpling or a pierogi or a ravioli. If you are having trouble with the cream cheese coming out, use less in the next biscuit.
• 7. Lightly dip folded biscuit into marmalade and butter mixture. Then roll gently in the sugar mixture to lightly coat.
• 8. Put into pan with the seamed edge up. They should be laid next to each other like spoke on a bicycle wheel.
• 9. Repeat until all stuffed and rolled biscuits are in pan evenly layered. Bake at 350 degrees for 30 minutes, the top will be browned.
• 10. While it's baking combine 1 cup of sugar, the remaining butter and marmalade mixture and 3 tablespoons of orange juice in a pan and bring to a simmer, stirring constantly.
• 11. When cake is done remove from oven and immediately invert onto a plate.
• 12. Spoon the glaze over all. This tastes good both warm and cold. Enjoy.

ORANGE PECAN CREAM CHEESE PULL-APART DANISH LOAF

Steps:

• Combine sugar, pecans, orange zest.
• Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
• Cut cream cheese into 20 pieces.
• Place one piece of cream cheese on each of 20 biscuit halves.
• Top with remaining biscuits halves and pinch the edges to seal them.
• Dip filled biscuits in melted butter.
• Dredge in the sugar mixture. I do have to make extra mixture sometimes.
• Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
• Drizzle with remaining butter and sugar mixture.
• Bake at 350 degrees for 45 minutes, or until golden brown.
• Immediately invert onto a wire rack.
• Combine powdered sugar and orange juice, and drizzle over the danish.
• Serve immediately.

ORANGE-CREAM CHEESE BISCUITS

Steps:

• Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.
• Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
• Bake 8 to 10 minutes or until golden brown.

RICH ORANGE CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth.
• Add sour cream and beat until well combined.
• Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely.
• Drizzle with orange icing, slice and serve.
• For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.

ORANGE CREAM CHEESE COFFEE CAKE

Steps:

• Combine the granulated sugar, pecans and orange rind in a bowl; set aside for future use.
• Separate biscuit dough into individual biscuits; then gently separate individual biscuits in half.
• Place a cream cheese square between the 2 halves and pinch sides to seal each back together.
• Dip in butter and dredge in granulated sugar mixture.
• Stand biscuits on edge in a lightly greased 12-cup Bundt pan, spacing evenly.
• Drizzle with remaining butter and sprinkle with remaining granulated sugar mixture.
• Bake at 350 degrees for 45 minutes or until golden.
• Immediately invert onto a serving plate.
• Glaze: Combine powdered sugar and orange juice; stir well.
• Drizzle over warm bread.
• Serve immediately.
• You may omit the cream cheese but still separate biscuits in half and dip as normal in sugar mixture.
• We do a half and half batch.
• There is not a strong orange flavor here.

PAULA DEEN'S NUTTY ORANGE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
• Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits.
• Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
• Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
• Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
• Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.