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Orange Pumpkin Cake Recipe

Orange Pumpkin Cake Recipe photo by Taste of Home

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A subtle orange flavor really brings out the pumpkin flavor in this elegant layered cake. Our holiday dinners aren't complete until pieces of this cake are passed around. —Jo Raines, Sandyville, West Virgina

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Orange Pumpkin Cake Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 12 Servings

30 30 60

Ingredients

3/4 cup shortening
2-1/4 cups packed brown sugar
3 eggs
1-1/2 cups canned pumpkin
1/2 cup thawed orange juice concentrate
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/3 cup 2% milk
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup canned pumpkin
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, nutmeg and allspice; add to the creamed mixture alternately with milk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese until light and fluffy. Add confectioners' sugar and pie spice; beat until smooth. Fold in whipped topping and pumpkin.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Sprinkle with pecans; drizzle with caramel topping. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 slice equals 609 calories, 26 g fat (11 g saturated fat), 74 mg cholesterol, 248 mg sodium, 88 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Orange Pumpkin Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p132

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Reviews for Orange Pumpkin Cake

Orange Pumpkin Cake

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Reviewed on Nov. 28, 2012 by Swank77

Excellent spice cake. I cooked mine in four separate pans because I am NOT good at cutting cakes with that cake leveler. Next time, I might put the caramel sauce and pecans on each level because the top was my favorite.

Reviewed on Oct. 09, 2012 by MsPattyinLoveland

This also has become a tradition at our table. Fabulous flavors and so easy to make. It serves as the center piece because it's so pretty.

Reviewed on Dec. 25, 2011 by bjs25

I found the easy to make and put together. Nice cake texture, and a wonderful light combination of flavors. I did put a thin layer of the filling on top and then drizzled the caramel topping. Everyone wanted seconds! This will probably be part of many future holiday dessert line-ups!

Reviewed on Nov. 25, 2011 by Sjohnson6542

Tried to make this for Thanksgiving but the cake didn't hold together very well so I cut it up and made it into a trifle. I layered the cake, filling and caramel, topping with the pecans and more caramel. It was a big hit. Even the leftover plain cake was gone by the next day. I think this cake would also be good with an orange cream cheese frosting.

Reviewed on Nov. 15, 2011 by kiltyone

Bitter and too sweet. Using a boxed cake mix and adding pumpkin would taste a lot better than this

Reviewed on Nov. 13, 2011 by janeldv

Delicious! My family loved it. I used real whipped cream instead of frozen fake stuff, though.

Reviewed on Oct. 04, 2011 by Bean Q

Great tasting and appearance impresses

Reviewed on Oct. 31, 2010 by landon

Good my goodness!!! This is one of the best cakes I have ever eaten.My husband loved it and I will be making for Thanksgiving this year.Your guest will thank you !

Frances Peterson