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
16
slices
Servings
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
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
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.