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Grand Marnier orange trifle.

Orange trifle with grand marnier cream

This orange trifle with grand marnier cream is simply refreshing. Great for any summer party and can be made ahead of time!
Prep Time 45 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 50 mins
Course Kitchen
Cuisine American
Servings 12 people
Calories 538 kcal


  • Electric hand mixer
  • Stand Mixer with whisk attachment
  • Home Decor
  • Measuring cups and spoons
  • 2 9x5 bread pans
  • One large trifle bowl
  • spatula
  • Serrated knife
  • Razor-sharp grater


Orange pound cake

  • ¾ cup unsalted butter 1.5 sticks, softened to room temperature
  • cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tsp orange zest
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • ½ cup orange juice freshly squeezed

Grand Marnier Cream

  • 12 medium oranges
  • ½ cup Grand Marnier plus 1 tbsp
  • 12 oz cream cheese softened
  • ¾ cup heavy cream
  • ¾ cup orange marmalade divided


Orange pound cake

  • Preheat the oven to 350°. Grease two 9x5 bread pans and set aside.
    orange trifle
  • With an electric mixer, cream the butter and the granulated sugar together until light and fluffy. Add in the eggs, vanilla, and zest and mix until combined. Scrape the sides as necessary.
    orange trifle
  • Mix in the flour, baking powder, salt and orange juice until smooth.
    orange trifle
  • Spread the batter into prepared bread pans and bake for 60-65 minutes until center is set.
    orange trifle
  • If you notice the edges are browning too fast, tent the pan with aluminum foil and continue baking.
  • Allow the cake to cool in the pan for 15 minutes and then remove and let completely cool until ready for assembly in the trifle.

Grand Marnier Cream

  • In a stand mixer with whisk attachment, combine the cream cheese and heavy cream and mix until stiff peaks form. Add a ½ cup of orange marmalade and whisk to blend.
    orange trifle

Assembly of the trifle

  • Zest 5 oranges using a razor-sharp grater. Set aside. With a serrated knife, cut all the ends off the oranges. With a serrated knife, cuts ends off of all oranges. Set one orange cut side down on a cutting board.
  • Following the curve of the fruit, cut off the peel and white pith. Working over a strainer set in a bowl, slice next to each thin white membrane into the center of the orange, releasing segments of orange into the strainer and leaving membranes behind.
    orange trifle
  • Squeeze juice from the membranes into strainer and discard them. Repeat with remaining oranges until you have 4 cups segments and a ½ cup of juice. Put in separate bowls.
  • Add zest and ½ cup of liqueur to the bowl of juice and set aside.
    orange trifle
  • Arrange a third of the pound cake slices evenly in the bottom of the trifle bowl. Using a pastry brush, soak cake with ¼ cup of liqueur mixture.
  • Dollop a third of the marmalade cream on top of the cake. Arrange 1 cup of orange segments over cream, making sure the widest parts of the segments lies against the sides of the bowl.
  • Repeat with one more layer of cake, pressing down on it slightly before layering on the same amounts of liqueur mixture, cream and oranges.
  • Arrange the last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over the cake, and arrange remaining 2 cups oranges in your choice of design.
  • In a microwavable safe bowl, heat remaining ¼ cup of marmalade with remaining 1 tablespoon of liqueur until hot; stir to combine. Brush warm marmalade over orange slices. Chill until ready to serve!


  • Can store for up to 3 days, loosely covered in the refrigerator. After 3 days, the pound cake will become soggy. 


Serving: 12peopleCalories: 538kcalCarbohydrates: 69gProtein: 7gFat: 28gSaturated Fat: 17gCholesterol: 129mgSodium: 193mgPotassium: 353mgFiber: 4gSugar: 51gVitamin A: 1349IUVitamin C: 76mgCalcium: 134mgIron: 1mg
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