Orange Pumpkin Cake
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
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
Reviews
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.
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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.
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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!
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.
Bitter and too sweet. Using a boxed cake mix and adding pumpkin would taste a lot better than this
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