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Orange Pumpkin Cake Recipe

Orange Pumpkin Cake Recipe

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 YIELD: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


  • 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 in 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.

Nutritional Facts

1 slice: 609 calories, 26g fat (11g saturated fat), 74mg cholesterol, 248mg sodium, 88g carbohydrate (58g sugars, 3g fiber), 7g protein.

Reviews for Orange Pumpkin Cake

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Swank77 User ID: 3435863 159201
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."

MsPattyinLoveland User ID: 5671128 92386
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."

bjs25 User ID: 6422834 95660
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!"

Sjohnson6542 User ID: 4457270 177581
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."

kiltyone User ID: 1148967 95659
Reviewed Nov. 15, 2011

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

Bean Q User ID: 4900811 177579
Reviewed Oct. 4, 2011

"Great tasting and appearance impresses"

landon User ID: 2819022 159199
Reviewed Oct. 31, 2010

"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"

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