TRIPLE ORANGE BUTTER CAKE BY LADY ROSE

Triple Orange Butter Cake by Lady Rose image

Provided by Rose Mary Mogan

Time 1h25m

Number Of Ingredients 15

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1 box sml size orange jello
2 1/2 stick butter, softened to room temperature
2 c sugar
3 3/4 c all purpose flour
1/2 tsp salt
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

Steps:

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.