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Orange Pumpkin Cake Recipe
Orange Pumpkin Cake Recipe photo by Taste of Home

Orange Pumpkin Cake Recipe

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4.5 7
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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
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Orange Pumpkin Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p132

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Reviewed Nov. 28, 2012

"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 Oct. 9, 2012

"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 Dec. 25, 2011

"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 Nov. 25, 2011

"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 Nov. 15, 2011

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

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