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Pumpkin-Citrus Tube Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

14 servings

I was determined to make a healthier version of this pumpkin- and spice-laden cake. Judging by the compliments, it worked. Even a picky 4-year-old eater asked for more.—Krista Frank, Rhododendron, Oregon
Pumpkin-Citrus Tube Cake Recipe photo by Taste of Home

Ingredients

  • 2 cups canned pumpkin
  • 1-1/3 cups sugar
  • 1-1/4 cups fat-free milk
  • 2 large eggs
  • 1/2 cup orange juice
  • 1/3 cup canola oil
  • 1-1/2 teaspoons maple flavoring
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 tablespoons grated orange zest
  • 4 teaspoons baking powder
  • 1 tablespoon cornstarch
  • 1 tablespoon poppy seeds
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 teaspoon grated orange zest
  • 1 to 2 tablespoons orange juice

Directions

  1. In a large bowl, beat the pumpkin, sugar, milk, eggs, orange juice, oil, maple flavoring and vanilla until well blended. Combine the flours, flaxseed, orange zest, baking powder, cornstarch, poppy seeds, pie spice, salt and baking soda; gradually beat into pumpkin mixture until blended.
  2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, whisk the confectioners' sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Nutrition Facts

1 slice: 301 calories, 8g fat (1g saturated fat), 31mg cholesterol, 351mg sodium, 54g carbohydrate (31g sugars, 4g fiber), 6g protein.

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