1. Orange Cake with Rum-Infused Frosting
Orange Cake with Rum-Infused Frosting

Orange Cake with Rum-Infused Frosting

Lauren Grier | Dessert, Citrus |American

This zesty Orange Cake with Rum-Infused Frosting features Cushman's HoneyBells (which are juicy and sweet tangelos) plus the colorful addition of pomegranates. This cake is the perfect holiday dessert featuring some of our favorite flavors of the season!

If you’re looking to branch out of the holiday baking mold, we can’t recommend this Orange Cake with rum pomegranate enough. The flavors in this cake all come together to create a perfect blend of festive holiday flavors. The orange and pomegranate add a fruity touch to your usual holiday dessert, and while we're huge fans of all the holiday cookie combinations, the addition of fruity flavors in this cake are a refreshing change from your typical holiday dessert! And all of the flavors go together perfectly. The rum-infused frosting is a great finishing touch to a cake that will bring all the sunshine flavors to your table this holiday. Celebrate the season with something new this year and add a fruity spin to your dessert table!

Orange Cake with Rum-Infused Frosting

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes


For the orange cake

  • 1 box prepared vanilla white cake mix
  • 3 eggs, whisked
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1/2 cup pomegranate seeds, divided
  • A couple of Cushman's HoneyBell slices for garnish

For the rum frosting

  • 1 cup unsalted butter room temperature
  • 5 cups confectioners sugar
  • 3 tablespoons rum (add more if needed)
  • 1/2 teaspoon kosher salt


For the cake

  1. Preheat oven 350 degrees.
  2. In a bowl combine vanilla cake mix, vegetable oil, eggs, orange juice, rum, and 1/4 cup pomegranates. Mix well.
  3. Divide the batter between two nine-inch cake pans. Bake for about 25 minutes or until you insert a toothpick and it comes out clean.
  4. Let the cakes cool completely. Once cooled, cover the tops and the cakes with rum frosting.
  5. Put one nine-inch frosted cake on top of the other. Then cover the sides of the cake until the whole cake has been covered.
  6. Garnish the top of the cake with remaining pomegranates and HoneyBell slices.

For the rum frosting

  1. In a mixer fitted with a whisk attachment, whisk the butter, confectioners sugar, and salt together.
  2. Add the rum until well incorporated and the icing is fluffy. If you need to add more rum to make the icing thinner, do so.
  3. Set aside until ready to spread onto cake.
Makes: 1 cake
Serves: 6 servings