Heavenly Orange Marmalade Coffee Bundt: A Citrusy Kind Of Cakey-Ness

Whenever I know that we are going to be having company over, I like to whip one of these up. Whether we are serving dinner or not, it’s always nice to be able to offer a piece of dessert cake to those that are at your house visiting. I don’t think that anyone ever turns this tasty cake down, so that’s why I made it my go-to. It’s nice to take to potlucks and other social gatherings as well. It travels nicely and stays moist. It doesn’t have time to dry out really, it’s gone way too quickly for that to happen!


People will think you’re a pro after they take a bite of this tasty cake.



3 canned Grands buttermilk biscuits
6 oz Philadelphia cream cheese
1/2 c sugar
1/4 c orange marmelade
4 Tbsp Land O’ Lakes butter or margarine
1/2 c orange marmalade
1 c Domino sugar
1 c powdered sugar
3 Tbsp orange juice
the leftover marmalade and butter


Preheat oven to 350. Spray a bundt pan with Pam.
Combine all ingredients for filling and beat until smooth.
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.
Put 1 cup of sugar in a shallow bowl.
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.
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.
Lightly dip folded biscuit into marmalade and butter mixture. Then roll gently in the sugar mixture to lightly coat.
Put into pan with the seamed edge up. They should be laid next to each other like spoke on a bicycle wheel.
Repeat until all stuffed and rolled biscuits are in pan evenly layered. Bake at 350 degrees for 30 minutes, the top will be browned.
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.
When cake is done remove from oven and immediately invert onto a plate.
Spoon the glaze over all. This tastes good both warm and cold. Enjoy.


Quick Tip: Any flavor marmalade will work in here.

Thanks again to Laura In The Kitchen for this great photo.