Orange Glazed Pumpkin Cake
A moist pumpkin cake infused with warm spices and topped with a zesty orange glaze, perfect for fall gatherings and pumpkin lovers seeking a flavorful dessert.
Ingredients
- 2 cups firmly packed brown sugar ⓘ
- 3/4 cup butter flavored Crisco ⓘ
- 1 (16 oz) can pumpkin ⓘ
- 4 eggs ⓘ
- 1/4 cup water ⓘ
- 2 cups flour ⓘ
- 1 1/3 cups quick old fashioned oats ⓘ
- 1/2 cup chopped nuts ⓘ
- 4 teaspoons baking powder ⓘ
- 1 tablespoon pumpkin pie spice ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 3/4 teaspoon salt ⓘ
Instructions
- Beat the brown sugar and Crisco until fluffy.
- Mix in the pumpkin, eggs, and water until well combined.
- Combine all remaining dry ingredients, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing thoroughly.
- Pour the batter into a greased tube or Bundt pan.
- Bake at 350°F for 60 to 70 minutes or until a wooden pick inserted comes out clean.
- Allow the cake to cool for 10 minutes in the pan.
- Remove from the pan and completely cool on a wire rack.
- Drizzle the orange glaze over the cooled cake before serving.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. You can substitute the butter flavored Crisco with unsalted butter if preferred, but the texture may vary slightly. To enhance the flavor, add a teaspoon of vanilla extract to the wet ingredients. If you want a more nutritious cake, try adding a cup of grated carrots alongside the pumpkin.
Serving Suggestions
This Orange Glazed Pumpkin Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. It can be served as a delightful dessert after a hearty meal or enjoyed with afternoon tea. For a festive touch, consider serving it alongside My Sister-In-Law Mary'S Ice Cream Cake at gatherings or celebrations.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds or until just warm. This cake can also be enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Glazed Pumpkin Cake contains roughly 443 calories, with 8g protein, 91g carbohydrates, and 6g fat. It is a good source of iron (18% of the Daily Value), protein (15% of the Daily Value), and calcium (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To do this, roast and puree a small pumpkin until smooth. Ensure you measure out 16 oz of puree to keep the moisture balance in the cake. Fresh pumpkin may give a slightly different flavor but will still yield a delicious cake.
Can I make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the baking powder and other ingredients are certified gluten-free as well. The texture may vary slightly, but it will still be a delightful treat.
How can I make the orange glaze for the cake?
To make the orange glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice and a teaspoon of orange zest until smooth. Adjust the consistency by adding more juice or sugar as needed. Drizzle this glaze over the cooled cake for a tangy finish that complements the pumpkin flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).