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Pumpkin Orange Cake

 Pumpkin Orange Cake
"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."
12 ServingsPrep: 25 min. Bake: 30 min.

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 King Arthur Unbleached 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

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add

2 of 2

Pumpkin Orange Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.