Show Subscription Form




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

Pumpkin Orange Cake Recipe

Publisher Photo
"This moist make-ahead spice cake with its flavorful orange frosting is popular at family gatherings," shares Shirley Glaab of Hattiesburg, Mississippi. "It's simple to prepare and it tastes so good, everyone asks for the recipe."
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup orange juice
  • 1/4 cup milk
  • 1 tablespoon grated orange peel
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 cup chopped walnuts
  • ORANGE FROSTING:
  • 1/3 cup butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons milk
  • 2 teaspoons orange juice
  • 4-1/2 teaspoons grated orange peel
  • Candied orange peel, optional

Nutritional Facts

1 serving (1 each) equals 445 calories, 17 g fat (9 g saturated fat), 71 mg cholesterol, 395 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange peel. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For frosting, in a large bowl, beat butter and confectioners' sugar until smooth. Beat in the milk, orange juice and peel. Frost cake. Garnish with candied peel if desired. Yield: 12 servings.
Originally published as Pumpkin Orange Cake in Quick Cooking September/October 2001, p53

Nutritional Facts

1 serving (1 each) equals 445 calories, 17 g fat (9 g saturated fat), 71 mg cholesterol, 395 mg sodium, 70 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Pumpkin Orange Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 25, 2012

"To the reviewer "patticakes527" did you have your glasses on when you read the ingredients and directions. The ingredients listed are listed in the directions and there is no pumpkin listed in the frosting ingredients. You really need to re-read the contents."

MY REVIEW
Reviewed Mar. 14, 2011

""Perfect as written"? The directions say to "cream the butter and sugar". Butter is not mentioned in the list of ingredients, nor is any other type of fat. Based on other recipes with similar sugar content, I used 1/2 cup butter. The 1 cup of canned pumpkin for the batter is actually listed under the ingredients for the orange frosting. There IS NO pumpkin in the frosting."

MY REVIEW
Reviewed Sep. 6, 2010

"Perfect as written. Moist and full of flavor. I made it the day before I was serving it. I will definitely be making this cake over and over again."

MY REVIEW
Reviewed Dec. 30, 2009

"delicious cake!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT