Name: Italian Cream Cheese Cake with Amaretto Orange Peel
Yield: 16 slices
Ingredients: 5 lb box Pillsbury Creme Cake Mix; 4 cups Greek vanilla yogurt; 5 cups water (cool approx. 72°F); 1 lb cream cheese (softened, 2 inch chunks); 8 large eggs; 2 Tbsp butter (unsalted, melted); 2 Tbsp Vanilla; 1 1/2 cups Shredded coconut (sweetened); 1 1/2 cup pecans (chopped); 4 cups Orange marmalade; 1 cup Amaretto; 3 cups cream cheese (softened); 1 cup butter (softened); 11 1/3 cups Powedered sugar; 1 Tbsp vanilla extract; 3 Tbsp milk; 1 cup Shredded coconut (sweetened, toasted); 1 cup Raspberry sauce (prepared)

Italian Cream Cheese Cake with Amaretto Orange Peel

A rich cream cheese and Greek yogurt cake spread with amaretto-orange filling and a creamy frosting

Servings

slices

Ingredients

5 lb box Pillsbury Creme Cake Mix
4 cups Greek vanilla yogurt
5 cups water cool approx. 72°F
1 lb cream cheese softened, 2 inch chunks
8 large eggs
2 Tbsp butter unsalted, melted
2 Tbsp Vanilla
1 1/2 cups Shredded coconut sweetened
1 1/2 cup pecans chopped

Filling

4 cups Orange marmalade
1 cup Amaretto

Frosting

3 cups cream cheese softened
1 cup butter softened
11 1/3 cups Powedered sugar
1 Tbsp vanilla extract
3 Tbsp milk
1 cup Shredded coconut sweetened, toasted

Garnish

1 cup Raspberry sauce prepared

talian Cream Cheese Cake with Amaretto Orange Peel

Instructions

Batter

Place cake batter ingredients into mixer bowl fitted with paddle attachment; mix on low speed 30 seconds.
Stop mixer, scrape bowl and paddle, then mix on medium speed for an additional 2 minutes.
Divide batter evenly (approx. 4 lb/pan) between 3 greased and parchment-lined half sheet pans.

Bake Times

Convection Oven* 300°F 18-22 minutes *Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking. Standard Oven 350°F 22-27 minutes

Filling

Add marmalade and amaretto to medium bowl; stir to combine and set aside.

Frosting

Place cream cheese and butter into mixer bowl fitted with paddle attachment; mix on medium speed 2 minutes.
Stop mixer, scrape bowl and paddle, then add half of powdered sugar.
Mix on low speed 1 minute; add remaining half of powered sugar and vanilla extract.
Mix on low speed an additional 30 seconds, then medium speed for 1 minute.
Add up to 3 Tbsp milk as desired for easier spreading.

Assembly

Run knife along sides of pans to loosen cakes and invert one cake layer onto parchment-lined full sheet pan.
Spread 1/3 of marmalade filling over inverted cake; turn out second layer and spread another 1/3 of marmalade filling over top.
Turn out third layer on top of cake with filling; spread top with remaining filling.
Frost sides of cake then top, gently spreading dollops of frosting to cover; some marmalade will mix with the frosting.
Sprinkle top and sides of cake with toasted coconut; refrigerate for at least 2 hours.

Serve

Cut cake in half lengthwise; cut each half into 8 wedges.
Drizzle approx. 1 Tbsp raspberry sauce in decorative pattern on each serving plate; place wedge of cake on decorated plate.

Italian Cream Cheese Cake with Amaretto Orange Peel

Contact Us