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Pumpkin Orange Cake

Total Time

Prep: 25 min. Bake: 30 min.

Makes

12 servings

"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."
Pumpkin Orange Cake Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1/2 cup orange juice
  • 1/4 cup 2% milk
  • 1 tablespoon grated orange zest
  • 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 2% milk
  • 2 teaspoons orange juice
  • 4-1/2 teaspoons grated orange zest
  • Candied orange peel, optional

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, beat pumpkin, orange juice, milk and orange zest. Combine dry ingredients; add to creamed mixture alternately with pumpkin mixture, beating well after each addition. Fold in nuts.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in 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 zest. Frost cake. Garnish with candied peel if desired.

Nutrition Facts

1 each: 445 calories, 17g fat (9g saturated fat), 71mg cholesterol, 395mg sodium, 70g carbohydrate (51g sugars, 1g fiber), 5g protein.

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