Toasted Pound Cake with Citrus Cream

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Pound Cake:

Vegetable cooking spray

1 (10.75-ounce) frozen pound cake, thawed and cut into 9 (1-inch) slices

2 tablespoons butter, melted

1/3 cup honey, for drizzling

Citrus Cream:

8 ounces mascarpone cheese

1/2 cup whipping cream

1/4 cup granulated sugar

1 tablespoon fresh orange juice

1 lemon, zested and juiced

1 lime, zested and juiced

1 teaspoon orange zest

1 teaspoon vanilla extract

2 large oranges, segmented