Ingredients
Method
Prep the Pan & Fruit
- Use real butter to grease your bundt pan really well, getting into all the crevices and up the middle tube.
- In a small saucepan or microwave, melt the ½ cup butter. Stir in brown sugar until smooth.
- Pour this evenly into the bottom of your bundt pan.
Prepare the Oranges
- Slice the ends off your oranges, then cut into rounds (peel ON) — not too thin, not too thick, but lean a little thicker to make cutting easier.
- Use a sharp knife to carefully trim off the peel & pith by cutting in diagonal strokes around each slice.
- Arrange 6-7 slices in overlapping rings over the brown sugar mixture.
- Tuck in a maraschino cherry here and there if you like.
Make the Cake Batter
- In a large bowl, combine cake mix, 1 cup orange juice, ½ cup oil, 3 eggs, and orange zest.
- Beat on low for 30 sec, then on medium for 2 min until smooth.
Make The Marshmallow Swirl
- In a small microwave-safe bowl, stir together ½ cup marshmallow fluff + 1 tbsp water.
- Microwave in 7-second intervals, stirring each time, until fully melted & smooth.
Assemble the Cake
- Pour cake batter over the orange slices & brown sugar mixture in the bundt pan.
- Give it a gentle shake to help it settle.
- Then pour the melted marshmallow mixture over the top.
- Let it sit for 5 min so it starts to sink in.
- Use a butter knife to fold it in gently, making big swirls.
Bake
- Bake at 350°F for 40-45 min, until a toothpick inserted comes out clean.
Cool & Invert
- Let the cake cool in the pan for 10 min. Run a butter knife carefully around the edges & middle tube.
- Place a plate or cake stand on top and flip carefully.
- Lift off the pan slowly. If any oranges stick, just peel them off & patch them back on.
For The Glaze (optional) or Dust with Powdered Sugar
- Whisk ½ cup powdered sugar with 1-2 tbsp orange juice until smooth. Drizzle over cooled cake for extra shine